Easy Giseidofu with Tofu and Egg Recipe

Name: Easy Giseidofu with Tofu and Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block Firm tofu (300 g); 1 Carrot; 1 Green vegetables (such as mangetout beans, edamame, or green beans); 1 Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki; 1 Prawns (good for the colour and texture); 1 Yuzu (optional); 1 Egg yolk; 1 -1 1/2 ladles' full Dashi stock or water + dashi powder; 2 tbsp Mentsuyu (3x concentrated); 1 tsp Katakuriko (dissolved in the same quantity of water)

Servings: persons

1
Absorb the excess water from the tofu with paper towels.
2
Julienne the vegetables.
3
Blanch the prepared vegetables (about for 1 minute).
4
You don't need to blanch the frozen edamame beans or pre-cooked edamame beans.
5
If you use prawns, cook quickly in the same water after blanching the vegetables.
6
Save some vegetables for garnish.
7
Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
8
Add the vegetables from Step 2 to the tofu mixture.
9
I used prawns, carrot, and edamame beans in the photo.
10
Add small shavings of yuzu to enhance the flavour of the mixture.
11
Line round-bottomed dishes with cling film.
12
Ladle 1/3 of the mixture from Step 5 into each dish.
13
Pull the sides of the cling film toward the top and twist to seal.
14
Lay the twisted part over the top of the mixture.
15
Microwave each dish for 2 minutes.
16
After microwaving, upturn the dishes onto your serving dishes.
17
Do this after they have cooled, since they will be very hot.
18
Put one ladle of dashi stock (or water + dashi powder) and 2 tablespoons of mentsuyu together and bring to the boil.
19
Add the katakuriko to thicken.
20
Pour an sauce over the tofu dish and garnish with the vegetables you set aside and the yuzu shavings.
21
Yuzu will give a great flavour to the dish, so I suggest you use it if you have some!
22
!
23
To store yuzu, wrap it up in a double layers of cling film and freeze.
24
You can shave or grate the rind anytime you need it for cooking or for garnish in your clear broth.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 block Firm tofu (300 g), 1 Carrot, 1 Green vegetables (such as mangetout beans, edamame, or green beans), 1 Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki, and more.

Yes, Easy Giseidofu with Tofu and Egg falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Giseidofu with Tofu and Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions