Ingredients
200 g tofu (cut into bite sized pieces)
1 1/2 tbsp vegetable oil
1/2 onion (cut into 7mm slices)
2 beaten eggs
1 bunch mizuna (potherb mustard) for topping
1/2 tbsp sesame oil
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Seal out syn-propanethial-S-oxide — tear-free onion prep
Traditional wooden mold for making tofu from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Seal out syn-propanethial-S-oxide — tear-free onion prep
Traditional wooden mold for making tofu from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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dust the tofu with potato starch, shake off excess. heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. add onion and stir fry until cooked. pour in the sauce (*) and cook for 2~3 mins over medium heat. pour in the beaten egg and mizuna and cook with a lid. to finish it off, pour sesame oil from the edge of the pan to inside of it. turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)