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!
Before I decided to make this Tofu Burrito, I was trying to make a different dish with eggs. I tried over a few weeks to get it to work based on the directions. Easy it said. Not in the least. So I put that on the back burner to make a different dish so that I could at least get a post done this month. Have you ever run into the proverbial brick wall with a recipe?
Last weekend, my husband and I decided to play hooky from working on the house. It’s a Victorian Queen Anne and while we love old homes, it becomes a drag at times with the constant long list of to-dos. It was a gorgeous autumn day so we went hiking into the woods. Being out in nature does wonders for the mind and makes it easier to take deep breaths.
We found a fabulous cafe in our travels for lunch and my husband ordered their tofu burrito. The only complaint he had was they didn’t use cilantro (coriander leaf). Because our son also loves burritos I decided to recreate this dish for them. My son was shocked I have never eaten a burrito in my life. He looked at me like I had three heads! How have I survived? 😉
Technique for Tofu Burrito
This dish couldn’t be simpler to make. Make the rice while you prepare the filling. White rice or brown rice is fine. I went with white rice as it can cook in half the time and I wanted a quick dish for the week night.
Heat up the olive oil in a skillet. Cook the beans and corn until the corn thaws.
Add the hot pepper, for this dish I used a cayenne pepper from the garden. Also add the scallion (spring onion), garlic and tofu. Sauté until the onion begins to soften. Add the chili powder, cumin and lime juice. Don’t worry about the level of seasoning until after you add the rice.
Add the sweet pepper and cilantro (coriander leaf). I add the sweet pepper last so there is a bit of crunch.
Add the rice and mix well. Check the level of seasoning and adjust as needed. I added a bit more lime juice at this point. Then season with sea salt and freshly ground pepper.
Lay out the burrito wrap. Add the shredded cheese and top with the burrito filling. Wrap tightly.
Serve with salsa and sour cream. My son said this was really good. High praise from a 15 year old and he went back for seconds.