Poached Eggs and Tofu

I mentioned in my last post of my Tofu Burrito I was struggling with a dish so I had put it aside. It called for hot spring eggs, which are made by covering with boiling water. The recipe is from Harumi’s Japanese Cooking and said it’s very easy to make. Not so! I tried it different ways and all I ended up with was the yoke. I gave up as making poach eggs is faster and I knew what I was getting. So this is my Poached Eggs with Tofu, loosely based on the Hot Spring Eggs.

I love the subtle flavours of this dish and the ingredients are relatively easy to find. With a bit of prep you’ll have an easy lunch to enjoy.

Technique for Poached Eggs and Tofu

About an hour or so before the dish is made a stock has to be made and the tofu needs to be wrapped in paper towel/kitchen roll. Slice two rectangles of tofu per serving and wrap it. Set aside. This helps remove excess water for when you pan fry the tofu. In a cup add equal parts bonito flakes and kelp and cover with boiling water.

Set this aside and let steep for about an hour.

When it’s time to make the dish bring water and a 1/4 cup (2oz) of white vinegar to a boil. Poach the eggs for 3 minutes.

Mix the ingredients for the sauce in a small serving bowl.

Meanwhile, heat up the sesame oil in a skillet. Fry the tofu until both sides are golden and crispy.

Drain the tofu of excess oil and place the eggs over the tofu. Drizzle some sauce over the eggs and top with fresh scallions/green onion.

I enjoyed this with smoked mackerel. I’m glad I switched to the poached eggs as I love the flavours of the dish so it was nice to finally get it together!

Poached Eggs and Tofu

Asian flavours with pan fried tofu.

Course Main Course
Cuisine Asian
Keyword Poached Eggs and Tofu
Prep Time 15 minutes
Cook Time 15 minutes
Author Our Growing Paynes

Ingredients

  • 2 slices tofu (per serving)
  • 2 eggs (per serving)
  • 2 tbsp sesame oil
  • equal parts bonito flakes and kelp
  • 2 tsp mirin
  • 1 tsp amino acids or soy sauce
  • 1 tsp minced ginger
  • 2 tbsp stock made with bonito flakes and kelp
  • 1/4 cup sliced scallion/green onion

Instructions

  1. Boil water and cover the bonito flakes and kelp in a cup. Steep for at least an hour.

  2. Slice the tofu and wrap with paper towels/kitchen roll to remove excess water. Set aside.

  3. Boil water with 1/4 cup/2oz of white vinegar. Poach the eggs for 3 minutes.

  4. Mix the stock from steeping the bonito flakes and kelp with the aminio acid, mirin and minced ginger. Stir well.

  5. Heat the sesame oil in a skillet and pan fry the tofu until golden and crispy. Drain the excess oil from the tofu.

  6. Place the poached eggs over the tofu. Drizzle the sauce over the eggs and top with the scallion/green onions.

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Spicy Pork in Lettuce

When the kids are away the parents will play.  While the kids were off having the time of their life at camp we thought it would be fun to have friends over for dinner.  I was still going through the withdrawal from the fibro meds so food had to be simple.  I was a hot mess and a few days before I couldn’t really get out of bed so my husband was questioning my sanity.  I won’t go into detail on how often he does that.  😉

I was in the mood to do Asian tapas.  I did up chicken satay, Korean BBQ steak, some spring rolls and spicy pork in lettuce.  If you can find the type of lettuce that gives you small cups go for that.  I couldn’t so had to use Romaine lettuce.

Spicy Pork 1 2018

I chopped up a healthy handful of scallions and 2 garlic cloves.  Peel an inch/2.5cm cube of ginger and set aside.  In a skillet add 2 tablespoons of peanut oil and heat up.  Once the oil is hot add a pound of ground pork.  As it starts browning add the scallion, garlic and grate the ginger into the skillet

Spicy Pork 2 2018

Add a few tablespoons of Gochujang, which is a fermented hot chili paste, 2 tablespoons of soy sauce, and a few splashes of lime juice.  Simmer to allow the flavours to develop.

Spicy Pork 3 2018

Adjust the spicy heat as needed.  If you want more, add more Gochujang or red pepper flakes.  Season with fresh ground black pepper.  You shouldn’t need salt given the other ingredients.

Spicy Pork 4 2018

As I was finishing this dish our friends showed up so it was a quick photo so not to be rude.  Plus I had to make the Mai Tais.  First time making them and we’re totally hooked. Such a good drink to go with Asian tapas.  🙂

Grilled Thai Steak and Ever So Grateful

It was a very long week last week but everything went well with my dad’s surgery.  Yesterday they discharged him from hospital and now he is recuperating at home.  We were all breathing a sigh of relief.  Still are if you want to know the truth.

So he’ll be causing trouble for a good long while now and we wouldn’t have it any other way!

As you can imagine I’m a bit backed up with blog posts and getting everything else back on track.  Kids are back at school this week so we’re winding down the summer the next couple of days.  Making sure they get back into the routine of things.

Last weekend I was in the mood for Thai flavours and decided to do a grilled steak with rice noodles.  We have had some success with growing fresh garlic this year and we also had ginger and cilantro on hand.

Grilled Thai Steak 1 2015

In a bowl mix 2 tablespoons peanut oil, 2 tablespoons oyster sauce, 2 tablespoons amino acid, 1 tablespoon lime juice, one to two teaspoons of fresh chopped cilantro, a large clove of garlic, finely chopped, and salt and pepper.  Add the steak to marinate for at least an hour.

Grilled Thai Steak 2 2015

When it is time to cook, heat up a couple of tablespoons of peanut oil.  Add a few cloves of garlic, finely chopped, and a couple of scallions, chopped.  Saute until the garlic starts to soften.  Add a cayenne pepper.  When slicing use gloves, saves on burning skin.  We keep the seeds but some may find that too hot.  Saute for a few minutes.

Grilled Thai Steak 3 2015

Add a cup of chicken stock and bring to a simmer.  I made the mistake of adding the rest of the veg too soon.  I like my veg on the crispy side.  If you like them soft then add the peppers and mushrooms when you add the stock.  Also add carrots.  I added a couple of tablespoons of green curry paste, a tablespoon of oyster sauce, a tablespoon of amino acids, and a splash of lime juice.  Continue to simmer.  As it cooks adjust the flavour to your liking.

Grilled Thai Steak 4 2015

Grill the steak to medium rare.

Grilled Thai Steak 5 2015

Take the leftover marinade and add it to the skillet and continue to simmer.  While the steak is resting add half a cup light coconut milk.  Add a few more teaspoons of freshly chopped cilantro at this stage as well.

Grilled Thai Steak 6 2015

While this is being created cook rice noodles according to the package.  Toss the noodles in the sauce and serve.  Top with the steak and peanuts.

Grilled Thai Steak 7 2015

I enjoyed this dish.  The heat was mild but you could always add more hot pepper as you cook.  Tonight we are doing Pad Thai for dinner.  Another one of our favourites!