Monday, 2 December 2013

Vegetarian Japanese Egg Tofu for Meatless Monday

Nomsies Kitchen Vegetarian Japanese Egg Tofu Recipe
Nomsies Kitchen: Vegetarian Japanese Egg Tofu
Vegetarian Japanese Egg Tofu
Happy Meatless Monday everyone! I hope you are as excited about Meatless Monday as I am.

This Monday, I am going to share a recipe for Japanese Egg Tofu with you. This tofu has egg in it and can be easily bought from most Oriental grocers.  This is what it looks like in its packaging.

Japanese Egg Tofu
Japanese Egg Tofu
As with most tofu or beancurd, it is a very versatile protein in that it goes well with almost anything. For this dish, the tofu is sliced, dusted with corn flour and then fried until it is golden and crispy. You then braise the vegetables in a thick sauce before adding an egg in the sauce to thicken it and to bulk up the dish. I also added a lot of vegetables to bulk it up further. Here, I used mushrooms, sugar snap peas, baby corn and carrots.
You can use firm tofu if you cannot get your hands on this Japanese egg tofu.

Nomsies Kitchen: Vegetarian Japanese Egg Tofu

Recipe for Vegetarian Japanese Egg Tofu
Prep Time: 15 minutes / Cooking Time 20 minutes / Serves 3

2 tubes of Japanese Egg Tofu (150gm each tube, cut into 1.5cm slices)
1 Egg
3 Tbsp Corn Flour (to dust the tofu slices in)
250ml Corn Flour Mixture (1/2 Tbsp Corn Flour and 250ml water)
150gm Sugar Snap Peas
125gm Baby Corn (halved and cut into 1cm pieces)
200gm Fresh Button Mushrooms (sliced)
2 Cloves Garlic (diced)
2 Stalks Scallions (chopped finely)
1Tbsp Dark Soy Sauce
½ Tbsp Oyster Sauce
½ tsp Salt
Dash of White Pepper
150ml Oil (for frying the Japanese Egg Tofu)


1. Dust the tofu slices in corn flour. In a wok, heat the oil until hot and fry the tofu slices until golden brown. Do not overcrowd the wok, for this amount, you should fry the tofu slices in at least 2 batches. Each batch should take approximately 5 minutes. Flip the tofu slices over once to ensure that both sides are equally golden brown. Once done, remove and set aside to drain on some paper towels.

2. Drain the oil from the wok until you have about 1.5 tablespoon of oil left in the wok. Using the same wok, sauté the diced garlic, before the garlic colours, add half of the scallions and sauté quickly. Before the garlic burns, quickly add in the carrots and baby corn. Sauté for about a minute until soften slightly before adding in the sugar snap peas. Keep cooking for another minute or so before adding in the mushrooms.

3. Add the oyster sauce, dark soya sauce, salt and pepper to the vegetables. Stir until evenly combined with the vegetables before adding in the corn flour and water mixture. Bring to the boil. Let the sauce boil for about 5 minutes until the vegetables are thoroughly cooked and the sauce is sweet. Taste and add more seasoning if required. Just before switching off the heat, crack in an egg and stir gently through the sauce. Lastly, add in the fried tofu slices and gently stir through. Switch off the heat remove from wok. Sprinkle the remaining chopped scallions over the finished dish and serve with some rice.

 Nomsies Kitchen: Vegetarian Japanese Egg Tofu

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