Egg Tofu

"A very easy way to make a tofu custard without the fuss of making soy milk. I start with commercial, unsweetened soy milk. We have successfully substituted eggbeaters for part of the eggs. Typically, we use a teaspoon of powdered dashi instead of the salt."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Mix eggs, soy milk and salt and strain into a heat-safe bowl.
  • Steam in the bowl for approximately 20 minutes until center is set.
  • For sauce: mix dashi, soy sauce and mirin, warm slightly.
  • Serve warm or cold with a small amount of sauce. Use grated ginger and green onions for a flavorful garnish.

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