Steamed Potato Tofu With Soy Sauce

This recipe is a plant-based version of steamed eggs. Filling and comfortable for breakfast.

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I like looking for food ideas to save my time in making food. But at the same time, stay in a healthy way.

Especially at breakfast. As much as possible I always make breakfast while doing other things. So that I have a productive morning, and I can go to exercise while the day still has morning sunlight which is good for the body.

For today I am sharing one of my favorite breakfast menus. Steamed potato tofu with a super soft texture. Suitable for breakfast and quite comfortable on the stomach.

Creating this menu is very easy. We just blend all the ingredients then steam the batter. So easy, simple. And while I'm steaming them, I'll do something else.

Well, at first glance, the texture is also similar to porridge. For those of you who want a more set texture, you can use boiled potatoes. But of course it takes more time. So, I think this soft texture is better, especially for families with children.

From one potato, I can get many portions. But I only steamed two bowls of the mixture. I put the rest in the refrigerator to cook again the next morning because I was alone with my husband. For those of you who have a family of 4-5 people, this recipe is enough for breakfast for all of you. 😊

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The Ingredients

• 1 medium potato
• 100 grams of tofu
• 300 ml of coconut milk
• 3 tablespoons corn flour / maizena
• 1 clove of garlic
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• (optional) 1/2 teaspoon of ground turmeric

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Cooking Instructions

Blend All Ingredients

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Peel and wash the potatoes. Then, cut the potatoes into pieces so they are easier to blend with the other ingredients.

Put all the ingredients in a blender, then blend until smooth.

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Into Bowl Transfer

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Prepare the steamer. Preheat the steamer first. Then transfer the mixture into a heatproof bowl. But first strain the mixture so that the final result will have a soft texture and no lumps.

As a note, don't fill the bowl completely because during the cooking process the mixture will expand to fill the bowl.

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Steam The Mixture

Steam the mixture for 25 minutes. During cooking, you will see the mixture filling the container.

But when it is removed, the mixture will slowly shrink. And that's normal.

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GINGER GARLIC SOY SAUCE

For sauce, I used a combination of ginger, garlic, and sweet sauce. But honestly, this sauce tastes quite strong. So, if you are not familiar with ginger, as well as soy sauce, you can skip this sauce. Without sauce, steamed potato tofu is also delicious because it already has seasoning ingredients in it.

Sauce Ingredients

• 3 small cloves of garlic
• a half of thumb-sized ginger
• 3 tablespoons of sweet soy sauce
• 1/2 teaspoon of salt
• 1/2 teaspoon of sesame seeds
• (optional) 1/2 teaspoon chili flakes and chili powder
• 1/2 cup of water or more according to taste

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Making Sauce

First, we just need to grate garlic and ginger. Then, stir-fry them briefly with a little oil.

After the garlic becomes fragrant, then add it to all the seasonings. Soy sauce, salt, and water. Cook briefly until simmer and remove.

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SERVING

Serve steamed potato tofu while warm with soy sauce. Feels warm in the stomach. ❤️

Honestly, my husband chooses to enjoy this dish without sauce. He said the ginger aroma is too strong.

For me, I choose to enjoy this dish with a sauce that feels warming. I think if you have a fever it would be very comfortable to eat a dish like this.

Well, do you want to try a menu like this? Similar to typical Chinese steamed eggs. However, this is a plant-based version without eggs and we use tofu as an egg substitute. See you on my next kitchen story ❤️

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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