This recipe is very simple to follow, and a good option for when you don’t have a lot of time to prepare your meal. You don’t really have to chop up a lot of ingredients too (just spring onions, which are optional by the way); if you don’t want to wash the chopping board, you just dump the silken tofu into the pan and chop it up using the stirrer.
Because it’s such a simple dish, I decided to teach my boy how to cook this as well. He could do it, and if he could, so can all of you!
Ingredients:
- Oil: 2 tbsp
- Silken tofu: 2 packs (300g per pack, liquid drained, sliced into cubes)
- Egg: 4, lightly beaten
- Japanese soy sauce: 4 tbsp
- Dashi powder: 1 tbsp
- Sugar: 2 tbsp
- Water: 4 tbsp
- Spring onion: 1 stalk, finely chopped
Method:
- Heat oil in pan.
- Slowly place tofu cubes into pan. Shake the pan gently so they come apart slightly. Cook for 3min.
- Pour beaten eggs onto tofu. Leave to set for 1min.
- Combine Japanese soy sauce, dashi powder, sugar and water together. Stir till combined.
- Pour dashi sauce mixture over the tofu and eggs.
- Use a stirrer to gently stir to mix. Cook for 2min.
- Scoop directly onto rice. Garnish with spring onions to serve.
Disclaimer:
- This recipe was kindly adapted from Tiffy Cooks’ ‘Tofu and Eggs – 10 Minutes Only‘. Indeed, it took me only 10 minutes to prepare this dish!
Serving:
3 – 4 persons as side dish