Side Dishes

Steamed Egg-Stuffed Tofu Pouches유부 달걀찜

Name: Steamed Egg-Stuffed Tofu Pouches
Cuisine: Korean
Ingredients: 30 g Egg; 7 g Carrot; 50 g Dried anchovy; 3 g Soy sauce; 2 g Sugar; Salt

Tofu pouches filled with seasoned egg and carrot are gently simmered in anchovy broth with soy sauce and sugar.

Steamed Egg-Stuffed Tofu Pouches — Korean recipe photo

Ingredients

Egg30 g Egg
Carrot7 g Carrot
Dried anchovy50 g Dried anchovy
Soy saucepantry3 g Soy sauce
Sugarpantry2 g Sugar
SaltpantrySalt

Instructions

1
Cut off the top of each tofu pouch and open it to form a pocket.
2
Blanch the prepared tofu pouches in boiling water, then rinse them in cold water.
3
Beat the egg in a bowl, then mix in the finely chopped carrot and salt.
4
Fill the blanched tofu pouches with the egg mixture, pleat the openings, and secure the ends with skewers.
5
Add the anchovy broth, soy sauce, sugar, and salt to a pot.
6
Add the stuffed tofu pouches to the pot and simmer for about 10 minutes.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Egg: For binding, use a commercial egg replacer or a small starch slurry; the flavor and texture will change.
Carrot: Bell pepper adds color but a different flavor.
Dried anchovy: Use anchovy broth or a small amount of fish sauce; the result will differ.
Soy sauce: Tamari works, though saltiness differs.
Sugar: Honey or rice syrup works with a small texture change.

Nutrition & source