This is one of the many simmered dishes in Japanese cuisine. Usually served cold as a starter. In the original recipe, we have to caramelized the sugar. The problem is most of sugar substitute won’t caramelize with heat…well except “Erythritol”. So we’re going to use it in this Keto recipe. You can use any type of tofu for this dish including egg-flavoured.
This recipe also need a bit of corn flour as a thickener. Some people might protested this as regular flour is not Keto-friendly. But since we need it only 1 teaspoon (about 3-4 g net carb) spreading over 2 serving, I’m good with that.
Please noted that this dish is quite low on fat and meant to be served as a starter. Your main dish should go with full fat.
Total Time: 20 minutes
Yield: 2 serving
Yield: 2 serving
Ingredients
- 1 tbsp, Cooking Oil
- 1 tbsp, Erythritol (Do not substitute with another sugar alcohol)
- 300g, Tofu, Cube cut (Egg-flavour is ok)
- 1 tbsp, Soy Sauce
- 1 tsp, Cornflour
- 1/2 cup, Water
- 1/2 Shredded Spring Onion
Cooking
- Heat the oil in a pan (Use very low heat) Add Erythritol and cook until it caramelizes. Remove from the heat.
- Add the soy sauce and water, then put the pan back to the heat. let it simmer for couple minutes.
- Dissolve the flour into a little extra water and add it to the pan. Cook until it thickens and glossy.
- Add tofu into the pan and simmer for 1 minute.
- Sprinkle with spring onions. Serve hot or chill for 1 hour as a cold starter.