Dilute the mentsuyu with the listed amount of water. Mix 180 ml of the diluted mentsuyu into the egg (leave 30 ml aside for later).
Prepare 3 containers. Using a tea strainer, strain the mixture as you pour it into the containers. Discard any thick parts of the egg white that remain in the strainer.
Cover the containers (or cover them loosely with plastic wrap) and microwave for 8-9 minutes at 200 W.
After the tofu cools down slightly, chill in the fridge to finish. Serve with the reserved mentsuyu, and top with wasabi if you'd like. Enjoy!
Story Behind this Recipe
I always crave for something cold, silky and smooth during the hot summer. I also don't want to stand in front of the stove for an extended length of time. But then I also wanted to eat nutritious food. That's when I decided to try this recipe and make egg tofu in a microwave.
Microwave cooking times vary, so please adjust accordingly. The tofu is done if it's jiggly when shaken. Take care not to overcook since it hardens with the residual heat. In Step 2: Discard any thick parts of the egg white that stick to the tea strainer since they will hinder the straining process.