Recipe: Yummy Light and Fluffy Egg with Shrimp and Tofu

Light and Fluffy Egg with Shrimp and Tofu. Great recipe for Light and Fluffy Egg with Shrimp and Tofu. I wanted to have some light Chinese-style food. The egg will be fluffier and lighter if you put a little extra oil into the pan before cooking it.

Once the eggs look done (be careful not to overcook them), transfer your stir fried shrimp and eggs to a plate, garnish with the scallions/sprouts you reserved earlier, and serve with steamed rice. Great recipe for Fluffy Light Okonomiyaki. I think our family recipe for okonomiyaki is better than restaurant quality. You can cook Light and Fluffy Egg with Shrimp and Tofu using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Light and Fluffy Egg with Shrimp and Tofu

1. You need of The flavored shrimp mixture:.
2. Prepare 100 grams of Shrimp.
3. Prepare 1/2 of an egg's worth Egg white.
4. You need 1 pinch of each salt and pepper.
5. You need 1/2 tbsp of Katakuriko.
6. Prepare of Combined seasoning ingredients:.
7. You need 150 ml of Chicken stock.
8. It's 1 tbsp of Soy sauce.
9. It's 1/2 tbsp of Oyster sauce.
10. It's 1 dash of each Salt, black pepper, sugar, sesame oil.
11. It's of Other:.
12. You need 1 piece of each Garlic and ginger.
13. It's 2 of Eggs.
14. Prepare 1/2 block of Tofu.
15. It's 1/2 tbsp of Katakuriko.
16. Prepare 1 tbsp of Water.
17. Prepare 1 of Green onion or scallion.

We use "Otafuku" brand okonomiyaki sauce. I use less okonomiyaki flour than is indicated on the package since I add tofu and yamaimo yam to the batter. When soft tofu is pan-fried to cook off the excess liquid and achieve a light golden brown skin, it develops a texture much more reminiscent of real scrambled eggs! It's slightly fluffy and custardy on the inside, with a nice bite on the outside - much less dense and dry than crumbled firm tofu.

Light and Fluffy Egg with Shrimp and Tofu instructions

1. Combine all the ingredients listed under "shrimp mixture" and rub the flavorings into the shrimp. Cut the tofu into bite-sized pieces. Beat the eggs lightly..
2. Heat up a wok and put in a good amount of cooking oil*, and pour in all the beaten egg at once. Stir around in a sweeping motion and take the egg out while it is still just soft set. *cooking oil is not listed in the ingredients.
3. Clean out the wok and re-heat. Put in the garlic and ginger, and when it starts to smell good put the shrimp mixture from no. 1 and stir-fry. Put in the other seasoning ingredients and tofu and stir..
4. When it starts to boil, taste and adjust the seasonings. Dissolve the katakuriko in a little water and add to the wok; stir until the sauce is thickened..
5. Finally add the egg and green onion, mix together lightly and it's done!.

Spoon tofu into a large bowl. The juicy shrimp are wrapped in a light, crispy, and fluffy crust that is similar to tempura. Growing up, I was accustomed to eating very healthy food that my mom made every day. Egg tofu is special tofu made from water, eggs, and soy milk. Egg tofu is also called tofu scallops because it is shaped like a scallop when sliced and laid flat, making it an appropriate vegetarian substitute for scallops.