Ingredients
Scale
- 1 (14-oz / 396-g) package silken tofu, carefully drained
- 2 small aburaage fried-tofu sheets (about 1.4 oz / 40 g), sliced into strips
- 2 large eggs
- 3/4 cup (180 ml) water
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon granulated sugar
- 3 tablespoons plain tenkasu/agedama (about 20 g), for topping
- 2 scallions, finely sliced
- Optional garnish: a small pinch of shichimi togarashi and/or thin nori strips (not included in nutrition estimate)
Instructions
- Prepare all components: carefully drain the silken tofu; slice the aburaage into 1/2-inch strips and the scallions into rings. Keep the tenkasu dry and separate.
- In a covered 8- to 10-inch skillet or shallow saucepan, stir together water, reduced-sodium soy sauce, and sugar. Bring to a gentle simmer over medium heat.
- Slide the block of tofu into the pan and use a large spoon to divide it gently into 6 to 8 substantial pieces. Add the aburaage around the pieces. Reduce heat to medium-low and simmer gently, uncovered, for 3 to 4 minutes.
- Make two spaces in the simmering pan and crack in one egg per space. Cover and cook about 6 to 8 minutes, or until both the whites and yolks are firm and the egg dish reaches 160°F (71°C). Avoid a hard boil.
- Divide tofu, aburaage, cooked eggs, and broth evenly between two warm bowls. Sprinkle each with half the tenkasu and sliced scallions immediately before eating. Add optional nori or shichimi if desired.
Notes
- The featured version is vegetarian only when the packaged aburaage, tempura crumbs, and sauces contain no fish-derived seasonings. It contains soy and eggs, and most brands of soy sauce or tenkasu contain wheat.
- Keep tenkasu separate until serving; it will lose its crunch in hot broth. Tofu itself should remain soft, not crispy.
- Rice is not included in the nutrition estimate. Serve each bowl over a small amount of cooked rice if you want a larger meal, and recalculate the nutrition.
- Tenkasu and aburaage vary substantially by brand. Nutrition values are estimates per one of two bowls, not laboratory-tested.
- For safety, cook eggs until yolks and whites are firm; FDA guidance for egg dishes is 160°F (71°C).
- Store leftover cooked tofu and egg promptly in a covered shallow container at 40°F or below for no more than 3 to 4 days. Keep tenkasu separate.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Stovetop Simmer
- Cuisine: Japanese-inspired
- Diet: Vegetarian when ingredients have no fish seasonings; contains soy, eggs and usually wheat