Prep 5 mins
Cook 20 mins
A very easy way to make a tofu custard without the fuss of making soy milk. I start with commercial, unsweetened soy milk. We have successfully substituted eggbeaters for part of the eggs. Typically, we use a teaspoon of powdered dashi instead of the salt.
- Mix eggs, soy milk and salt and strain into a heat-safe bowl.
- Steam in the bowl for approximately 20 minutes until center is set.
- For sauce: mix dashi, soy sauce and mirin, warm slightly.
- Serve warm or cold with a small amount of sauce. Use grated ginger and green onions for a flavorful garnish.