Silky Tofu and Egg Custard
How to Make Soft and Savory Tofu Egg Custard
This Tofu Egg Custard recipe is enriched with plant-based protein from tofu and complete nutrition from eggs. It’s a perfect dish that’s both healthy and delicious, ideal as a side dish for rice or a healthy snack for children. Enjoy this simple, nutritious, and incredibly soft custard made right at home.
Main Ingredients- 1/2 block Tofu (approx. 150g)
- 3 Eggs
- 1 Shiitake Mushroom
- A little Red Bell Pepper
- A little Scallion
Cooking Instructions
Step 1
Prepare all your ingredients. You’ll need half a block of tofu, 3 eggs, 1 shiitake mushroom, a small amount of red bell pepper, and some scallions. Also, have 120ml of water (or broth), 1 tablespoon of mirin, and 1 tablespoon of anchovy sauce ready. (You can substitute green onions for scallions if you prefer.)
Step 2
Remove excess moisture from the tofu to achieve a tender texture. Crumble half a block of tofu and wrap it tightly in a cheesecloth or kitchen towel. Place a heavy object or weight on top to press out as much water as possible until the tofu is crumbly. Transfer the pressed tofu to a bowl.
Step 3
Chop the extra vegetables. Thinly slice the shiitake mushroom at an angle, then finely mince it. Finely chop the red bell pepper and scallions after washing them. (The bell pepper adds color, and the scallions provide a fresh aroma.)
Step 4
Whisk and strain the eggs for a silky smooth custard. Crack 3 eggs into a bowl and whisk thoroughly to break the chalazae (the white stringy bits). Mix in 100ml of water (or dashi broth) and 1 tablespoon of mirin. Strain this mixture through a fine-mesh sieve for an ultra-smooth egg mixture. (Straining ensures a delicate texture.)
Step 5
Sauté the shiitake mushrooms and tofu to enhance flavor. Heat a little cooking oil or perilla oil in a pan over medium heat. First, sauté the minced shiitake mushrooms until fragrant. Once they are slightly cooked, add the crumbled tofu and sauté together. Season with about 1/3 of the prepared anchovy sauce.
Step 6
Prepare to steam the tofu egg custard in a ttukbaegi (earthenware pot). Pour 20ml of water into a ttukbaegi and heat it over high heat. Once the water begins to simmer, spread the sautéed shiitake mushrooms and tofu evenly at the bottom of the pot. Carefully pour the prepared smooth egg mixture over the tofu and mushrooms. Gently stir with a spatula to prevent the egg mixture from clumping.
Step 7
Add the toppings as the eggs start to cook. After pouring the egg mixture, reduce the heat to medium. When the egg mixture is halfway cooked and starting to set into soft curds, lower the heat to low. Arrange the chopped scallions and red bell pepper attractively on top. Cover the ttukbaegi with a lid and let it steam gently over low heat until the egg mixture is fully cooked. (You can stir gently once or twice during cooking to ensure even cooking.)
Step 8
Finish and serve. Once the egg custard is set and the vegetables are tender, turn off the heat. You can serve it directly from the ttukbaegi for a warm dish, or cover it with the lid and let it rest for about 5 minutes off the heat to steam further, resulting in an even more moist and tender tofu egg custard.
