Are looking for inspiration recipes easy giseidofu with tofu and egg that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious easy giseidofu with tofu and egg should have had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of easy giseidofu with tofu and egg, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare easy giseidofu with tofu and egg delicious wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used for make

1. Prepare 1 block Firm tofu (300 g)
2. Prepare Any leftover vegetables in your fridge:
3. Use 1 Carrot
4. Prepare 1 Green vegetables (such as mangetout beans, edamame, or green beans)
5. Prepare 1 Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki
6. Prepare 1 Prawns (good for the colour and texture)
7. Use 1 Yuzu (optional)
8. Prepare 1 Egg yolk
9. Prepare 1 -1 1/2 ladles' full Dashi stock or water + dashi powder
10. Prepare 2 tbsp Mentsuyu (3x concentrated)
11. Prepare 1 tsp Katakuriko (dissolved in the same quantity of water)

I used prawns, carrot, and edamame beans in the photo. Easy Giseidofu with Tofu and Egg. I used prawns, carrot, and edamame beans in the photo. Add small shavings of yuzu to enhance the flavour of the mixture.

Instructions to make Easy Giseidofu with Tofu and Egg:

1. Absorb the excess water from the tofu with paper towels. Julienne the vegetables.
2. Blanch the prepared vegetables (about for 1 minute). You don't need to blanch the frozen edamame beans or pre-cooked edamame beans. If you use prawns, cook quickly in the same water after blanching the vegetables.
3. Save some vegetables for garnish.
4. Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
5. Add the vegetables from Step 2 to the tofu mixture. I used prawns, carrot, and edamame beans in the photo. Add small shavings of yuzu to enhance the flavour of the mixture.
6. Line round-bottomed dishes with cling film. Ladle 1/3 of the mixture from Step 5 into each dish. Pull the sides of the cling film toward the top and twist to seal. Lay the twisted part over the top of the mixture.
7. Microwave each dish for 2 minutes. After microwaving, upturn the dishes onto your serving dishes. Do this after they have cooled, since they will be very hot.
8. Put one ladle of dashi stock (or water + dashi powder) and 2 tablespoons of mentsuyu together and bring to the boil. Add the katakuriko to thicken.
9. Pour an sauce over the tofu dish and garnish with the vegetables you set aside and the yuzu shavings. Yuzu will give a great flavour to the dish, so I suggest you use it if you have some!!
10. To store yuzu, wrap it up in a double layers of cling film and freeze. You can shave or grate the rind anytime you need it for cooking or for garnish in your clear broth.
11. Done and ready to serve!

The tofu in this recipe is lightly seasoned with salt and pepper, dipped in an egg mixture then pan-fried to golden perfection. I continued to use a steamer for a while, but I changed to a microwave several years ago. This is how I use a microwave for just several. Line round-bottomed dishes with cling film. Pull the sides of the cling film toward the top and twist to seal.

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