The Illustrated Plate

poach one, scramble one, fry one, bake one: Rose Bakery's Hot Tofu Pot with Egg

The latest cookbook from our favorite Paris place to bruncher is not just for morning people – Rose Bakery chef Rose Carrarini has covered everything from egg basics to the pastries that wouldn’t be complete without them in her about-to-be-released How to Boil an Egg. Most delicious illustrations by Fiona Strickland elevate every recipe, and we got a sneak peek!

Impress your overnight guests, complete your killer lunch spread – or whip up Rose’s Hot Tofu Pot just for your damn self. Detox never looked so delicious.

Hot Tofu Pot

Serves 4

Ingredients
4 ½ cups vegetable or chicken stock
1 onion, cut into bite-sized pieces
1 leek, cut into bite-sized pieces
2 celery stalks, cut into bite-sized pieces
1 carrot, cut into bite-sized pieces
1/1 head spring cabbage, cut into bite-sized pieces
4 baby turnips, cut into bite-sized pieces
11 ounces firm tofu, cut into large bite-sized pieces
dash of shoyu (or soy sauce)
2 tablespoons chopped fresh chives
1 tablespoon olive oil (optional)
1 tablespoon butter (optional)
4 eggs
salt and ground black pepper
hot chili sauce or Dijon mustard, to serve

Instructions

Pour the stock into a pan and bring to a simmer.

Add the onion, leek, celery and carrot and simmer for about 5 minutes.

Add the cabbage and turnips and cook for an additional 5-10 minutes, until just tender but not overcooked, then add the tofu and warm through.

Season to taste with shoyu and salt and pepper, if necessary, and add the chives.

The eggs may be fried in olive oil or butter or added to the pan and poached.

Transfer the eggs to 4 individual bowls, ladle in the stew and serve immediately with a hot chili sauce, Japanese chili powder, or Dijon mustard.

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