Egg Scramble with Onion & Silken Tofu

Name: Egg Scramble with Onion & Silken Tofu
Yield: 2 servings
Cuisine: American
Ingredients: 1 large or 2 medium Onion; 1/2 Carrot; 1 block Silken tofu; 4 Egg; 1/2 to 1 teaspoon Chicken soup stock granules; 2 tablespoons~ Soy sauce; 2 tablespoons~ Mirin; 1 tbsp Miso; 1 tbsp Doubanjiang; 2 tbsp Sesame oil; 1 Shichimi spice; 1 Toasted white sesame seeds

cookpad.japan @cookpad_jp

I used healthy tofu in place of chicken for "oyakodon" (chicken & egg rice bowl).

Since tofu has a lot of moisture, if the taste becomes diluted, add soy sauce for flavor. Don't cook the egg too much, so that it stays fluffy. It becomes even more delicious if you sprinkle with shichimi spice at the end. This is a light tofu dish, but if you use meat instead, it'll become a rich dish. Recipe by Cookie13

I used healthy tofu in place of chicken for "oyakodon" (chicken & egg rice bowl).

cookpad.japan @cookpad_jp

I used healthy tofu in place of chicken for "oyakodon" (chicken & egg rice bowl).

Saved

Ingredients

2 servings

1 largeor 2 medium Onion
1/2Carrot
1 blockSilken tofu
4Egg
Flavoring Ingredients:
1/2to 1 teaspoon Chicken soup stock granules
2tablespoons~ Soy sauce
2tablespoons~ Mirin
1 tbspMiso
1 tbspDoubanjiang
2 tbspSesame oil
1Shichimi spice
1Toasted white sesame seeds

Saved

Steps

1

Thinly slice the onion, julienne the carrot, and boil in 1 cup of water.
2

Skim the scum and add the tofu and flavoring ingredients. Simmer until the liquid has evaporated.
3

Beat the eggs well, and pour into the pan. When it has cooked a little, gently stir to combine with the tofu and vegetables.
4

Serve on a dish and sprinkle with sesame seeds.