Vegetable Tofu Egg Custard
During summer, people tend to lose their appetite, and Bao'er has been getting pickier with her food recently. Today, I made this egg custard for her, and to my surprise, she loved it. I'm recording the recipe here for reference to my friends.
Ingredients
Steps
Dice the tofu, beat the eggs, and prepare starch slurry by mixing cornstarch with water.
Wash the tomato, peel it, and dice into small pieces (chop the baby bok choy finely).
Heat an appropriate amount of oil in a pan. At 80% heat, add minced garlic and stir-fry until fragrant. Then add diced tomato (or baby bok choy), stir-frying until the juices are released, and then turn off the heat.
Prepare a soup pot, add the stir-fried tomato (or baby bok choy) with an appropriate amount of water, and bring to a boil on high heat, then simmer on low heat for 5 minutes. Add diced tofu, let it boil again, then pour in the beaten eggs while stirring continuously with chopsticks. Finally, season with salt, add the starch slurry, and turn off the heat once it comes to a boil.
Tempting, isn't it? Adults can sprinkle a bit of black pepper for added flavor.
This version uses tomato.
This version uses baby bok choy.