Hot or Cold Tofu with Egg and Edamame Ankake Sauce

Hot or Cold Tofu with Egg and Edamame Ankake Sauce

You'll be able to eat this even when you don't have an appetite since it's so smooth and easy to eat.
Enjoy it cold (or warm, if you'd like) during the summer.

Ingredients: 2 servings

Silken tofu
240 to 300 g
Edamame (frozen is fine)
as needed
1 cup - 200ml
◆Chicken stock powder
1 teaspoon
◆Soy sauce
1 teaspoon
1 teaspoon
a small amount
◆Grated ginger
1/2 teaspoon
1/2 tablespoon
1 tablespoon


1. There were three tofu in the single package that I bought, so I used one for each serving. You could certainly chop up a large tofu instead.
2. Boil the edamame and take out of the pods. When using frozen edamame, defrost, and take out of the pods.
3. Put the ◆ water and chicken stock powder into a pan and bring that to a boil. Add soy sauce, mirin, salt, and ginger. Taste, and add salt if necessary.
4. Mix the ◎ katakuriko and water in a container to dissolve. Pour into the boiling pot in small batches to thicken.
5. Beat eggs in a bowl. Pour into the boiling pan little by little. Also add the edamame beans. Stir with a ladle and turn the heat off.
6. During the summer, it's tasty if you chill the thick sauce in the fridge and pour over some cold tofu.
7. Whether hot or cold - pour the thick sauce over the tofu immediately before serving. When serving hot, warm tofu in hot but not boiling water.

Story Behind this Recipe

It was getting hot and I was craving something cold and smooth. I made this with things I had at home, and my family loved it! This cold ankake tofu is definitely our new family favorite.