Rehydrate the koya dofu in water for about 10 minutes (all the way through). Squeeze with your hands to drain off any excess water.
Cut each koya dofu in half crosswise, then cut into 12 pieces. Put in a plastic bag.
Combine the egg, artificial sugar, vanilla essence in a bowl to make egg mixture.
Pour the egg mixture into the plastic bag from Step 2. Massage over the bag to allow the koya dofu to soak up the egg mixture. The koya tofu should soak up all of the mixture so that there's no leftovers.
Lay the koya dofu on a plate lined with parchment paper in a circular pattern. Microwave for 2 minutes at 600 W uncovered. Flip them over, and microwave for 1 minute at 600 W.
They are ready. They hardens a little when cooled. Serve with a drink.
In Step 5, if you lay the koya dofu without any space as shown in the photo, you can flip them over all in one go. When they cool a little, you can separate them easily (they may break a little).
Story Behind this Recipe
My child, who normally doesn't eat so much liked Recipe ID: 1813788 a lot, so I made this as an afternoon snack. I used beetroot sugar when I made this for my child.
Rehydrate the koya dofu really well so that its saturated in Step 1. In Step 4, allow the koya dofu to soak up the egg mixture as on both sides. Some people may not like the aroma and aftertaste of soy beans in the koya dofu, and its dry texture...