No Carb Diet Recipe Series
Continuing my series of No Carb Recipes, I'd like to feature a very special tofu even the biggest Tofu Hater has the chance of being converted! I am talking about the silky smooth, egg tofu aka Japanese Tofu that has the smoothest, softest texture that is so delicious if cooked correctly... the "Japanese" Egg Tofu!
This recipe is very popular in Malaysia, and undoubtedly other Asian countries as well. Served in Chinese restaurants typically as a "hot plate", I have come up with my own home cook version which turned out pretty good! Give it a try, I really hope you guys like it. I sure did!
3 tubes of Japanese Egg tofu
Corn flour (for coating)
1 cup corn starch (corn flour + cold water)
350g minced pork
Light soy sauce
Salt and Pepper
1 carrot, chopped and sliced
2 tbsp oyster sauce
2 tbsp sweet soy sauce (kecap manis)
Spring onions and fried onion for garnish
Carefully cut the packaging of the egg tofu where the line tells you to.
Slowly and very gently remove the tofu from the packaging by gently squeezing the ends and letting the tofu slide out.
Slice the tofu into thick slices.
Lightly coat the tofu with corn flour and fry in shallow oil until they turn slightly brown.
Once cooked, the tofu should be lightly crispy on the outside and still soft and smooth on the inside (see image above). Set aside.
To prepare the rest of the dish, season the minced pork with some light soy sauce, sesame oil, salt and pepper. Heat some oil in a clean wok and cook the seasoned minced pork until it separates. Add carrots, oyster sauce, sweet soy sauce and stirfry for another 2 minutes.
Pour corn starch over mixture and cook for another 2-3 minutes until the mixture starts boiling. Crack open the egg and add to mixture at the very last minute. Stir lightly, and return the tofu into the wok with the rest of the ingredients. Stir very gently and lightly just once or twice through to cover the tofu with minced pork mixture.
Serve hot and garnish with chopped spring onions and fried onions.
Best served with steamed rice, but since this is a No Carb Recipe I would not recommend it, hehe. There is very minimal carb in this dish from the very little corn flour used... so it's actually pretty good!