Tofu with Silky Egg Sauce
A comforting Japanese home style dish made with warm tofu and silky egg thickened sauce. Light, nourishing, and perfect for a cozy meal.
What to drink with it
If you are looking for something simple, healthy, and deeply comforting, this tofu with silky egg ankake is a recipe worth keeping. Soft tofu absorbs the savory dashi based sauce beautifully, while the fluffy egg adds richness without feeling heavy.
It comes together quickly with just a handful of ingredients, making it perfect for busy weeknights or cold days when you want something warm and soothing. Whether served as a side dish or a light main, this dish always feels satisfying.
What you'll need
- 300g tofu
- 2 eggs
- 150ml water
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp dashi powder
- 1 tbsp grated ginger
- Potato starch slurry as needed
- Chopped green onion as desired
- Japanese chili powder as desired
How to make it
Wrap the tofu in paper towels and microwave at 600W for about 3 minutes to remove excess moisture. Place it on a serving plate.
In a saucepan, combine water, sake, mirin, soy sauce, dashi powder, and grated ginger. Bring to a gentle simmer over medium heat, then add potato starch slurry little by little until the sauce reaches your preferred thickness.
Turn off the heat, pour in the beaten eggs, and gently stir while letting air in to create soft silky ribbons.
Pour the egg ankake over the tofu and finish with chopped green onions and Japanese chili powder if desired.
Tips
- Silken tofu gives a softer texture, while firm tofu holds its shape better
- Add the egg after turning off the heat for a smoother finish
- Extra ginger makes it even better for cold weather