Silken Tofu and Egg Custard: A Creamy Delight
Incredibly Soft and Delicious Silken Tofu Egg Custard
Egg custard is a go-to dish because it’s so easy and satisfying to make. Today, we’re elevating it by adding silken tofu for an extra creamy and rich texture. This recipe is perfect for a quick, comforting meal or a delightful side dish.
Main Ingredients
- 3 large eggs
- 1/3 block silken tofu (approx. 100g)
- A small amount of carrot (finely minced)
- 1/2 package enoki mushrooms (trimmed and finely chopped)
Seasoning & Others
- 1 Tbsp cooking wine (mirin or rice wine)
- 20ml milk or water
- 1/2 tsp salt
- 1 Tbsp cooking wine (mirin or rice wine)
- 20ml milk or water
- 1/2 tsp salt
Cooking Instructions
Step 1
Gently crack the 3 eggs into a bowl. Whisk them thoroughly until well combined. For an even smoother texture, you can strain the egg mixture through a fine-mesh sieve to remove any chalazae (the white stringy bits).
Step 2
Season the beaten eggs with 1/2 teaspoon of salt. Add 1 tablespoon of cooking wine (like mirin or rice wine) to help eliminate any eggy smell, and 20ml of milk or water to enhance the custard’s tenderness.
Step 3
Stir in the finely minced carrot. The carrot adds a lovely color and a subtle crunch.
Step 4
Add the finely chopped enoki mushrooms and mix gently. Enoki mushrooms provide a pleasant chewy texture and add to the overall flavor profile.
Step 5
Carefully add the silken tofu, breaking it into larger chunks with a spoon rather than mashing it completely. We want to maintain some texture from the tofu, not turn it into a paste. The silken tofu will make the custard incredibly soft and luxurious.
Step 6
Transfer the mixture to a microwave-safe bowl. Cover with a lid or microwave-safe plastic wrap. Microwave on high for 3 minutes. Carefully remove the bowl, gently stir the mixture from bottom to top, and then microwave for an additional 1 minute. The total cooking time should be around 4 minutes. Once done, let the custard rest in the microwave for a couple more minutes to allow it to set and become even more tender and moist.
