Description
A nourishing and comforting dish made with tender silken tofu, fresh vegetables, and a smooth silky egg sauce. Perfect for a quick weeknight dinner or a wholesome lunch when served over rice.
Ingredients
1 pack Soft/Silken Tofu (cut into cubes)
1 cup Vegetable Stock or Dashi Stock
½ cup Mixed Vegetables (corn, peas, and carrots)
1 pack Shimeji Mushrooms
2 stalks Green Onion (chopped – separate whites and greens)
3 large Eggs
1 tbsp Cornstarch or Tapioca Starch
3 tbsp Cold Water
1 tsp Sugar
½ tsp White Pepper
½ tsp Salt
2.5 tbsp Soy Sauce
Instructions
- Blanch the tofu in hot water for 2–3 minutes, drain, and set aside.
- In a bowl, whisk together eggs with white pepper, salt, and the green parts of the green onion. Set aside.
- Heat oil in a pan, then sauté the white parts of the green onion with shimeji mushrooms for 2–3 minutes.
- Add mixed vegetables and cook for another 1–2 minutes.
- Pour in the vegetable or dashi stock, bring to a simmer, then add tofu, soy sauce, and sugar. Cook gently for 3–4 minutes.
- Mix cornstarch with cold water until smooth, then stir it into the pan. Let the sauce thicken for 2–3 minutes.
- Once thickened, pour in the egg mixture, let it sit for 30 seconds, then gently stir to form silky ribbons.
- Serve over steamed rice and garnish with the remaining green onion parts.
Notes
Substitute shiitake or button mushrooms for shimeji if unavailable.
Add edamame for extra protein.
For spice, drizzle chili oil over the finished dish.
Handle tofu gently to avoid breaking it apart.
Best served fresh, but can be stored up to 2 days in the fridge.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 4g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 140mg
