Egg Tofu

Akikobay's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 6 eggs , lightly beaten
• 2 cups soymilk , plain unsweetened unthickened
• 1 teaspoon salt
• ½ cup dashi
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• ginger , fresh grated
• green onion , sliced thin

Directions:

1. Mix eggs, soy milk and salt and strain into a heat-safe bowl.
2. Steam in the bowl for approximately 20 minutes until center is set.
3. For sauce: mix dashi, soy sauce and mirin, warm slightly.
4. Serve warm or cold with a small amount of sauce. Use grated ginger and green onions for a flavorful garnish.