Silken Tofu Steamed Egg Casserole
Recipe for Silken Tofu Steamed Egg Casserole, Perfect for a Diet Meal
Experience melt-in-your-mouth tenderness! Introducing the Silken Tofu Steamed Egg Casserole recipe, a fantastic combination of protein-rich silken tofu and the complete food that is eggs. When you want to replenish your protein intake without feeling heavy or guilty during your diet, this low-calorie dish made with silken tofu and eggs is perfect for guilt-free indulgence. It will help you manage your physique deliciously while warming your body. Enjoy a healthy meal with this wonderfully flavorful silken tofu steamed egg casserole. We’ll also share a tip for easy pot cleaning!
Ingredients
- 1 pack silken tofu
- 4 eggs
- 1 handful chives (or chopped green onions)
- 1 Tbsp salted shrimp
- 1 bouillon cube (dashi)
- Pinch of salt
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, to remove any bitterness from the silken tofu and prevent the steamed egg from becoming watery, drain the tofu thoroughly on a sieve. Avoid draining for too long, as it might make the tofu firm; about 10-15 minutes is usually sufficient.
Step 2
In a large bowl, crack the 4 eggs. Add 1 tablespoon of cooking wine (mirin) and a pinch of salt. The mirin helps to eliminate any eggy smell, and the salt provides seasoning. Gently whisk the eggs until smooth, avoiding creating too much foam.
Step 3
Pour about 200ml of water into a pot and add 1 bouillon cube (dashi) to bring it to a boil. If you don’t have bouillon cubes, dashi broth or anchovy broth can be used as alternatives.
Step 4
Once the water is boiling rapidly, stir in 1 tablespoon of salted shrimp for added umami. When the broth comes to a rolling boil, don’t pour all the beaten egg mixture in at once. Gradually add it in 2-3 portions. As you pour, stir gently with a wooden spatula or spoon, moving from the bottom of the pot in one direction to prevent the egg from sticking.
Step 5
When the egg begins to solidify and form soft curds, similar to silken tofu, add the chopped chives (or green onions) and the drained silken tofu.
Step 6
Gently break apart the silken tofu with the back of a spoon or knife so it forms soft chunks. To check for doneness, insert a toothpick; if it comes out clean, it’s ready. If not, it needs a little more cooking. Cover the pot with a lid, reduce the heat to low, and let it simmer for about 3 minutes. Then, turn off the heat and let it steam for another 5 minutes. Be careful not to cook on high heat for too long, as it might burn! This process will result in a wonderfully soft and moist Silken Tofu Steamed Egg Casserole.
