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. The tofu in this recipe is lightly seasoned with salt and pepper, dipped in an egg mixture then pan-fried to golden perfection.
Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a small nonstick skillet over medium-low heat. Coat the tofu slices with cornstarch and then dip it into the egg and Chinese chive mixture. You can cook Easy Giseidofu with Tofu and Egg using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Easy Giseidofu with Tofu and Egg
- You need 1 block of Firm tofu (300 g).
- You need of Any leftover vegetables in your fridge:.
- Prepare 1 of Carrot.
- It’s 1 of Green vegetables (such as mangetout beans, edamame, or green beans).
- Prepare 1 of Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki.
- Prepare 1 of Prawns (good for the colour and texture).
- You need 1 of Yuzu (optional).
- It’s 1 of Egg yolk.
- You need 1 of -1 1/2 ladles' full Dashi stock or water + dashi powder.
- Prepare 2 tbsp of Mentsuyu (3x concentrated).
- It’s 1 tsp of Katakuriko (dissolved in the same quantity of water).
Pour oil into a pan and lay the slices one by one. Turn on the heat and fry until both sides are golden brown. In a small dipping bowl, mix all the seasonings and serve with fried tofu. Make the egg roll filling Heat up a medium-size skillet on the stove to medium-high heat with the sesame oil.
Easy Giseidofu with Tofu and Egg step by step
- Absorb the excess water from the tofu with paper towels. Julienne the vegetables..
- 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..
- Save some vegetables for garnish..
- Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients)..
- 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..
- 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..
- 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..
- 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..
- 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!!.
- 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..
Add the tofu to the skillet and toss, add in a pinch of salt and pepper. Chop the tofu and use a fork to crumble it into bite-sized pieces. Add some oil to a frying pan and when it's hot, add the tofu and all the remaining ingredients (salt, turmeric powder, and ground black pepper). Tofu has a mild flavor, meaning it's perfect for soaking up marinades and sauces. Since it's available in different textures — silken, soft, firm, and extra firm — it's also versatile in preparation techniques.
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