Egg Tofu also called Japanese tofu. It is Japanese steamed tofu made of eggs and a dashi blend that is steamed till firm, chilled, at that point presented with a dashi and soy sauce stock. In Japan, we call this dish Tamago Dofu (玉子豆腐).

How to make egg tofu

INGREDIENTS

• 1/2 bowl starch

• 2 green onion, chopped

• 3 medium cloves of garlic, minced

• 1 teaspoon light soy sauce

• 3 teaspoons ketchup

• 1 teaspoon vinegar

• 1 teaspoon vegetable oil

• 2 teaspoons sugar

• 1/2 teaspoon salt

• 1/2 bowl water

• 3 tubes Japanese tofu, cut into small pieces of 1cm

INSTRUCTIONS

1. Put tofu into starch, make each side of tofu covered with a thin layer starch.

2. Heat vegetable oil in a pan, add tofu and fry until each side becomes golden. Transfer it on a plate and set aside.





3. Make the sauce mixture, combine water, ketchup, sugar, light soy sauce, vinegar, salt, and 1 tablespoon starch in a bowl. Set aside.





4. Heat pan with oil, and stir-fry garlic until fragrant.

5. Pour the sauce mixture in the pan and continue cooking under middle heat until the mixture thickens.

6. Add the tofu in the pan and stir a few times. Then transfer it on a large bowl. Garnish with green onion.



