Tuesday, March 18, 2014

Japanese noodle salad with steamed soy tofu

No, this wasn't my dinner. It was his, the little fella's. His dinner looked and tasted soooo much nicer than mine! It was a quick one that I whipped up for him in about 45 minutes.

Japanese noodle salad w/ avocado
  • Brown rice noodle, cooked in a pot of boiling water 
  • 1/2 avocado, chopped
  • 1tbsp Japanese goma dressing, refer here for recipe
Steamed soy tofu
  • 80ml soymilk, unsweetened, organic (you may use fresh ones or those from carton)
  • 1 egg
  • 1/4 tsp liquid amino or anchovies powder 
  1. Gently whisk egg and soymilk with a pair of chopsticks. Season with liquid amino or anchovies powder. Whisk to combine.
  2. Strain the egg mixture through a sieve to remove any egg blobs.
  3. Divide the egg mixture among 2 ramekin dish.
  4. Option: add in fish or minced meat.
  5. Cover with lid or aluminium foil.
  6. Steam for 15-18min.

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