冷でも温でも♫玉子と枝豆のあんかけ豆腐 
Chilled or Warm Tofu with Egg and Edamame Sauce
♥Thank you for 500 reviews & being featured♥
This dish is smooth and easy to eat, even when you don't have much of an appetite.
It's delicious chilled in the summer (but also great warm).
Recipe background:
As the weather got hotter, I wanted something cool and refreshing. I tried making this with ingredients I had at home, and my family loved it! Chilled tofu with savory sauce might become a staple in our house.
Open in Cookpad AppCooking Instructions
- 1
For this recipe, I used individual round tofu packs (one per person). You can also cut a large block of tofu into portions.
- 2
Boil the edamame and remove them from the pods. If using frozen edamame, thaw and remove from pods.
- 3
In a saucepan, bring the water and chicken bouillon to a boil. Add the soy sauce, mirin, salt, and ginger. Taste and add a little more salt if needed.
- 4
In a small bowl, mix the cornstarch and water to make a slurry. Gradually add the slurry to the boiling sauce, stirring until it thickens.
- 5
Beat the egg in a bowl. Slowly pour the beaten egg into the thickened sauce while stirring. Add the edamame, stir once with a ladle, and turn off the heat.
- 6
For a cold version, chill the sauce in the refrigerator, then pour it over cold tofu just before serving.
- 7
Whether serving cold or warm, pour the sauce over the tofu just before eating. (If serving warm, gently heat the tofu in hot water without boiling.)
- 8
July 12, 2013: This recipe was featured on the Yahoo! JAPAN homepage. Thank you for all the visits!
- 9
Featured as a healthy recipe: https://kenko.cookpad.com/senior/recipes/1006
- 10
August 2014: This recipe was published in the Recipe Yell cookbook.
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