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Cold Fluffy Tofu with Ume Sauce

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 90 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Tofu

    • 150g silken tofu

  • Egg

    • 🥚 2 eggs

  • Vegetables

    • 20g frozen edamame

  • Seasonings

    • 1/3 tsp Japanese dashi granules
    • 1 umeboshi (pickled plum)

  • Sauce

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/4 tsp salt
    • 1/3 tsp Japanese dashi granules
    • 💧 200ml water

  • Thickener

    • 1 tbsp potato starch
    • 💧 1 tbsp water

PASSOS

1

Defrost the edamame and remove the beans from the pods. Remove the pit from the umeboshi and mash it.

2

In a bowl, crack the eggs and whisk them. Add the dashi granules and silken tofu, then whisk until smooth. Mix in the edamame.

3

Line a heatproof container with plastic wrap, leaving extra wrap hanging over the edges. Pour the tofu mixture into the container and loosely cover with the excess wrap. Microwave at 600W for 3 minutes. Let it cool to room temperature, then refrigerate for 30 minutes.

4

In a saucepan, combine the sauce ingredients (sake, mirin, salt, dashi granules, and water) and bring to a boil over medium heat. Add the potato starch mixture to thicken, then mix in the mashed umeboshi. Let it cool and refrigerate for 30 minutes.

5

Serve the chilled tofu on a plate and pour the cold sauce over it.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 10g
    Proteína
  • 8g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

For a smoother texture, blend the tofu mixture before microwaving.You can substitute potato starch with cornstarch if unavailable.Adjust the salt level in the sauce to your preference.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.