Description
A gentle, umami-rich tofu dish featuring silken tofu and a savory egg sauce with vegetables and mushrooms—perfect served over rice for a light, comforting meal.
Ingredients
1 pack silken tofu, cubed
1 cup vegetable stock or dashi stock
½ cup mixed vegetables (corn, peas, carrots)
1 pack shimeji mushrooms
2 stalks green onion, chopped (white and green parts separated)
3 large eggs
1 tbsp corn starch or tapioca starch
3 tbsp cold water
1 tsp sugar
½ tsp white pepper
½ tsp salt
2.5 tbsp soy sauce (1 tbsp + 1.5 tbsp divided)
Instructions
- Blanch tofu cubes in hot water for 2–3 minutes. Drain and set aside.
- Whisk eggs with white pepper, salt, and green parts of the green onion. Set aside.
- In a saucepan, sauté white parts of green onion and shimeji mushrooms with 1 tbsp soy sauce for 2–3 minutes.
- Add mixed vegetables and sauté for 1–2 minutes. Pour in stock and bring to simmer.
- Add tofu gently to the pan. Add remaining soy sauce and sugar. Simmer for 3–4 minutes.
- Mix starch and cold water, then add to pan. Cook 2–3 minutes until sauce thickens.
- Slowly pour in egg mixture. Let sit undisturbed 30 seconds, then gently stir once or twice.
- Serve hot over steamed rice. Garnish with additional green onions if desired.
Notes
- Use soft or medium tofu if silken isn’t available.
- Tapioca starch creates a thicker, glossy sauce.
- Vegetable or dashi stock both work; use low-sodium if desired.
- Add chili oil or sesame oil for extra depth and spice.
- Omit eggs for vegan version, substitute plant-based egg if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 185mg
