Deep-Fried Tofu Pouch Stuffed with Semi-Cooked Egg

There's something hidden inside the tofu pouch!? Something simple and comforting, a semi-cooked egg that is. The deep fried tofu pouch stuffed with semi-cooked egg can be a snack on its own or a good portion side dish, but I think the best is to serve as something to munch on as beer food (don't drink and drive).

Deep-fried tofu pouch stuffed with semi-cooked egg - 

Ingredients (for six servings)?

• 3 large rectangular pieces deep-fried tofu pouch
• 6 eggs

Sauce:

• 1 cup hot water
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 1/2 teaspoons sugar
• 1/2 teaspoon Japanese rice wine

How?

Rinse the fried tofu pouches under hot water to draw out some of the oil. You can soak them in hot water too but just for a quick moment. Drain and gently squeeze-dry. Slice the tofu pouch in half and carefully open up the inner side to get two smaller pockets.

Break the egg one by one, better to break into a bowl or measuring cup first. Carefully open up the halved tofu pouch then pour in the egg.

Use one toothpick to sew together the opening in a ziczag fashion. So in the end you'll get like a small pouch or packet for each serving. Repeat for all 6 servings.

Have a medium pot ready and add in all the ingredients listed under the "sauce" section. Bring to a boil then adjust the heat to keep at a light bubbling stage.

Transfer the pouches over with the openings facing up. It's totally fine if the pouches are slightly leaning on one side. Just remember half way through the cooking, carefully switch to the other side to ensure even flavoring. 

So once the pouches are in, cook for five minutes while spooning some of the sauces to the openings too. After that, change sides and cook for another five more minutes.

Transfer the pouches to serving plate. Remove the toothpicks, the pouchy shape should hold even without the toothpicks by now.

The tofu pouch is even more delicious after soaking in all the sauce. Not just the runny yolk, but the sauce will also get squeezed and flew out when you took a big bite in the center. Quite satisfying especially considering how easy this recipe is.

I wonder what else can I stuff inside, any interesting ideas? 

 

Extended reading:

• Hijiki and inari age onigiri 羊栖菜豆皮飯糰
• Salmon and quinoa stuffed fried tofu pouches
• Japanese fried tofu pouch and beef udon 日式豆皮牛肉烏龍麵

Gochujang and Peanut Butter Noodles for One

Who would have thought peanut butter can be used in noodles? Well, I'm not talking about the sweetened version for spreading on toast or making cookies, but the simple and basic peanut butter. Let it be smooth version or the crunchy version, as long as there's no additional flavoring involved, go ahead and use it for savory dishes too.

Gochujang and peanut butter noodles for one - 

Ingredients (one serving)?

• 1 serving flour noodles of your liking
• 1/2 skinny cucumber
• 1 garlic clove
• 1 tablespoon chopped scallion
• 1/8 teaspoon grated ginger
• Some salt
• Some toasted white sesame seeds
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon unsweetened peanut butter
• 1 teaspoon white sesame oil
• 1/2 teaspoon granulated sugar

How?

Clean then julienne the cucumber. Use some salt, about 1 to 2 pinches to massage in the cucumber. Let it sit under room temperature for 10 minutes until some moisture has been drawn out.

Rinse the cucumber using drinkable water to wash away extra salt. Squeeze really dry then loosen the cucumber strips. Put aside for now.

Destem and chop the scallion, scrape then grate the ginger, peel and chop the garlic clove.

Have a serving bowl ready, add in grated ginger and chopped garlic. Also add 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of peanut butter, 1 teaspoon of white sesame oil, and 1/2 teaspoon of sugar.

Prepare a pot of water to cook the noodles. Bring to a boil then add in the noodles, choose whichever shape and size, as long as you like it. Cook till desired texture, mine took about 8 minutes. 

Once ready, drain well then transfer to the serving bowl.

Mix till the noodles are evenly blended with the sauce, and no lumps from the peanut butter. Garnish with julienned cucumber, some chopped scallion, and sprinkle some toasted white sesame seeds as the final finishing touch.

The noodles was so good. In fact, I myself didn't even expect it to be packed with so much flavors. Especially the garlic that really gives it a punch in the end. I wouldn't mind the garlic breadth afterwards if my meal was that tasty.

Other similar cooking for one recipes:

• Oyster and shiso peperoncino
• Hot and sour glass noodles
• Pidan/century egg noodles 皮蛋拌麵