Yaki Tofu with Egg

Yaki Tofu with Egg is a delightful low-carb Japanese lunch dish featuring crispy, pan-fried tofu topped with a perfectly cooked egg. This dish offers a satisfying blend of textures and flavors, making it a nourishing option for a quick meal.

Ingredients

• Firm tofu - 300 grams
• Eggs - 2 large
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Scallions - 2 tablespoons, chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu for about 10 minutes to remove excess moisture, then cut it into thick slices.
2. Heat a non-stick skillet over medium heat and add sesame oil.
3. Add the tofu slices to the skillet and cook for about 5-7 minutes on each side until golden brown and crispy.
4. While the tofu is cooking, crack the eggs into a bowl and beat them lightly with a pinch of salt and pepper.
5. Once the tofu is done, push it to one side of the skillet and pour the beaten eggs into the empty space.
6. Cook the eggs for about 2-3 minutes, stirring gently until they are softly scrambled.
7. Add soy sauce, garlic, and ginger to the tofu, mixing well to coat the tofu evenly.
8. Once the eggs are cooked to your liking, remove both the tofu and eggs from the skillet.
9. Serve the crispy tofu topped with scrambled eggs and garnish with chopped scallions.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in antioxidants from garlic and ginger, promoting overall health.

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