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Clean recipe · tiffycooks.com

Soft Tofu with Silky Egg Sauce

This is easy to make, healthy, and super affordable as well! Silky Egg Sauce is the star of the dish; it instantly elevates the stew and coats every rice grain with the sauce. Soft Tofu with Silky Egg Sauce is a vegetarian dish that even meat-lovers will love!

Original recipe: tiffycooks.com

Yield:
2 servings
Prep:
5 min
Cook:
20 min
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Soft Tofu with Silky Egg Sauce

Ingredients

  1. 1 Pack silken tofu (cut into cubes)
  2. 1 Cup Vegetable Stock / Dashi Stock
  3. 1/2 Cup Mixed Vegetables (corn, peas and carrots )
  4. 1 Pack Shimeji Mushrooms
  5. 2 Stalks Green Onion (chopped)
  6. 3 Large Eggs
  7. 1 tbsp Corn Starch or Tapioca Starch ((Tapioca is thicker) )
  8. 3 tbsp Cold Water
  9. 1 tsp Sugar
  10. .5 tsp White Pepper
  11. .5 tsp Salt
  12. 2.5 tbsp Soy Sauce

Instructions

  1. Blanch the soft tofu with hot water for 2-3 minutes, drain and set aside.
  2. In a bowl, crack 3 eggs, 1 tsp of white pepper, 1 tsp of salt, and green parts of the green onion. Whisk everything together and set aside
  3. In a pan, add in oil, white parts of the green onion and shimeji mushrooms, and 1 tbsp of soy sauce. Turn the heat up to medium-high and saute together for 2-3 minutes.
  4. Add in corn, peas, and carrots and saute together for 1-2 minutes.
  5. Pour in vegetable stock or dashi stock and bring it to a simmer.
  6. Once simmering, add in the tofu, 1.5 tbsp of soy sauce, 1 tsp of sugar, and let it cook for 3-4 minutes.
  7. Pour in the corn starch and cold water mixture (make sure it’s thoroughly combined) and let it cook for 2-3 minutes or until it thickens up.
  8. Once the sauce is thick, pour in the egg and let it sit for 30 seconds before mixing everything. Serve on top of rice and garnish with green onion.