Japanese egg tofu

Quick and easy japanese egg tofu recipe. I would love to try cooking egg tofu on a sizzling teppanyaki. But I haven’t seen an affordable one yet. More like one that is cheap enough for me to wanna buy on the spot.

This is a easy 15-30 minute stir fry that is amazing over white rice.

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Ingredients:

2 tubes of japanese egg tofu

1 cup (fist size amount) minced meat (pork or beef )

4 stalks green onion

4 cloves garlic

3 Tablespoon oyster sauce

2 Tablespoon cooking rice wine (optional)

2 Tablespoon of cornstarch dissolve in one cup of water (I used one chinese rice bowl)

drizzle of sesame oil (about 2 teaspoon)

White pepper to taste

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Cut the tube with a really sharp knife, down the middle.

Squeeze out tofu and cut to a little over 1/2 inch thickness

Heat up wok/pan with enough oil to submerge tofu slices (for best results) but I only submerge it halfway.

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Fry for about 3 minutes in med high heat then flip over (depends on heat of your stove)

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Careful to not overcrowd the pan. Carefully remove tofu from oil and drain on paper towels.

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Now for the meat sauce.

Heat up a little oil. Stir fry garlic and green onions until fragant (a little brown but not burnt)

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(i got distracted n burnt mine a little)

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Add the meat (use lean meat for a less fatty n greasy dish). When meat is browned, remove excess oil/fat that accumulates in wok/pan)

Add cooking wine n let it cook down for about 1 min.

Add oyster sauce and a little dark soy sauce n white pepper

Mix well (cook on med high heat)

Add tofu

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Mix and coat with sauce

Add water/cornstarch mix

Bring to a boil then reduce heat to low. cook for 2 mins. (adjust seasoning at this point, add more soy if not salty enough)

Drizzle w sesame oil.

Dish and garnish with some green onions.

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ALL DONE!!! Feel free to dish out onto a hot teppanyaki plate, add an egg and then it cook with the heat from the dish n tofu. ^__^

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