“Koyadofu” is the Japanese word for dried tofu. “Tamago” is egg. And “toji” refers to preparing a dish mixed with egg. Koyadofu no Tamagotoji. It’s a healthy, filling dish that is great if you’re on a diet. When I was a child, my obaachan (grandmother) made this for me whenever she came to visit. Reminds me of her so much!
Yield: 4 servings
Time: 25 minutes
- 5 pieces of koya tofu (4 oz)
- 1 egg (beaten)
- 1/4 lb green peas
- 1/2 onion (sliced)
- 1/4 lb carrots (chopped small)
- Put koyadofu a water for 5 minutes to soften, then squeeze to remove water and cut into bite-sized squares.
- Boil dashi in a saucepan, then add sake, soy sauce, mirin, sugar, onion, carrot and koyadofu. Cover and cook for 5 minutes on low
- Add peas, replace the cover, and continue cooking for 5 minutes
- Drizzle egg on the mixture, add a dash of salt, then turn off heat and steam, covered, for 3-4 minutes.
- Serve and enjoy!