Soft and Filling Tofu and Egg Steamed Cake
Nutrient-Rich ‘Tofu Egg Steamed Cake’: Satisfying and Delicious Diet Meal
When you’re managing your diet, you look for foods that are nutritious, easy to find, and filling. Tofu and eggs fit the bill perfectly! I’ve created a special steamed egg dish using these ingredients, reminiscent of a pizza. It’s surprisingly filling, and the addition of tiny dried anchovies adds a wonderful savory depth. This dish is an excellent way for both children and adults to get their daily dose of nutrients in a delicious and healthy meal.
Main Ingredients- 300g Tofu
- 150g Enoki Mushrooms
- A little bit of Carrot
- 3 Eggs
- 1 cup Cabbage
- 1 handful Dried Anchovies
Seasoning- 1 Tbsp Sesame Oil
- 0.5 Tbsp Soy Sauce
- A pinch of Salt
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Soy Sauce
- A pinch of Salt
Cooking Instructions
Step 1
The key ingredients for this dish are tofu, eggs, enoki mushrooms, and dried anchovies. You can substitute the vegetables with others you prefer. This is also a great recipe for using up leftover vegetables in your fridge!
Step 2
Roughly chop the cabbage. Thinly julienne the enoki mushrooms and carrot for a pleasant texture. Slicing the vegetables thinly ensures they cook evenly and blend well into the steamed egg.
Step 3
Rinse the dried anchovies lightly under water to reduce their saltiness. This step helps to balance the flavor without losing their savory essence, making it easier to season the dish correctly.
Step 4
Mash the tofu using your hands or a fork. Then, place it in a cheesecloth or kitchen towel and squeeze out as much water as possible. Removing excess moisture from the tofu will result in a firmer and richer steamed cake.
Step 5
In a bowl, crack 3 eggs. Add a pinch of salt for seasoning and whisk well until smooth. Whisking the eggs thoroughly will ensure a light and fluffy texture when cooked.
Step 6
Lightly oil a pan and add the julienned cabbage and carrot. Sauté over medium heat until the vegetables begin to soften and turn slightly translucent. Then, add 1 tablespoon of sesame oil and stir-fry to infuse the vegetables with its nutty aroma.
Step 7
Add the mashed tofu, prepared dried anchovies, and enoki mushrooms to the pan with the sautéed vegetables. Gently stir with a spatula to combine all the ingredients evenly. Continue to cook for a short while until the ingredients start to meld together, developing delicious flavors.
Step 8
Once the ingredients are well combined, drizzle 0.5 tablespoon of soy sauce evenly over the mixture. The soy sauce will add a subtle umami depth, enhancing the overall taste.
Step 9
Pour the whisked egg mixture evenly into the pan over the ingredients. As the egg begins to set, gently stir with chopsticks or a spatula, scrambling it softly until it forms soft curds. Be careful not to over-stir, as this helps maintain a tender texture.
Step 10
When the egg is about 70% cooked and has formed soft curds, gently pat the surface with your spatula to create an even layer. This will help shape the steamed cake nicely for presentation.
Step 11
Cover the pan with a lid and reduce the heat to low. Let it steam gently for about 5-7 minutes. Cooking on low heat ensures that the inside cooks through without burning the bottom, resulting in a tender cake.
Step 12
Once the egg is almost fully cooked, remove the lid. Continue to cook for a little longer, uncovered, to allow any remaining moisture to evaporate. This step helps the steamed cake set firmly and gives it a clean finish.
Step 13
When all the moisture has evaporated and the top looks dry, place a plate over the pan and carefully invert the pan. Voilà! Your delicious Tofu Egg Steamed Cake is ready. Enjoy this hearty and healthy meal!
