Japanese Tofu is always linked with the sizzling hot plate tofu, where the sliced tofu pieces are deed fried. For healthier choice and less demanding cooking, I very much prefer this version which I found from Sonia. The filling prepared for this is very much similar to steamed dumpling (siew mai). My family commented that it tastes better than siew mai, perhaps the soft texture of Japanese egg tofu taste better than the wontan skin.

This is a simple dish to prepare. The only step that requires more attention is the stuffing of the tofu as you need to make a small whole on the sliced tofu pieces gentle before you stuff the filling on it. You need not concern about the roundness of the shape, as it would all be covered up.

Tagged: Easy, Tofu