LG TOFU AND PEA WITH EGGS. Squeeze it and cut into bite-size. Cut the fried tofu into bite-size. Put the dried-bonito soup, sugar, soy sauce, mirin into a pot and heat.
Suitable for vegan, egg-free, dairy-free, grain-free, oil-free, gluten-free and soy-free diets.
Move the tofu to a plate.
The tofu sets in about an hour and is soft and pillowy, with that slightly nutty chickpea flavour that I love.
You can have LG TOFU AND PEA WITH EGGS using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of LG TOFU AND PEA WITH EGGS
- You need of oil.
- Prepare of each of fine dice garlic and shallot.
- Prepare of soft tofu.
- You need of sweet pea.
- Prepare of any stock.
- You need of red chili pepper.
- Prepare of spring onion.
- It's of eggs.
- Prepare of salt and pepper.
The wonderful thing about this chickpea tofu recipe, apart from the fact that it's a wonderful soy free alternative to tofu, is that it is also budget friendly too. Chickpea flour is relatively cheap especially if you are able to source it from an Indian grocer. Mix well but try not to break up the tofu too much. The trick to it is to lightly oil your pan and get it hot.
LG TOFU AND PEA WITH EGGS instructions
- In a shallow pan with oil sauté dice garlic and shallot then add tofu and sweet pea with red chili pepper.
- Add stock and spring onion bring it to a boil.
- Break 2 eggs in and swirl gently to break the egg yolk then season with salt and pepper, once stock start to comes to a boil off heat and cover lid till egg white are set.
Once that pan is hot you can add the "egg" seasoned tofu and about a quarter cup of water. Stir often until it is ready to eat. Add carrot, peas, corn, sesame oil, rice vinegar, soy sauce, salt, pepper, and fried tofu. Stir to incorporate, and allow to continue heating for a few minutes until all ingredients are warm. Top with scallions and basil, as well as sriracha if desired.
