Creamy Crab Stick and Tofu Egg Porridge
Creamy Crab Stick and Tofu Egg Porridge
Super Simple Crab Stick and Tofu Egg Porridge – Great for Baby Food Too!
This is a quick porridge I made with leftover rice for my daughter who was suffering from enteritis. It’s also great for baby food or a simple breakfast.
Ingredients- 3 servings of leftover cooked rice
- 6 eggs
- 1 package of soft tofu (sundubu)
- 5 small crab sticks (imitation crab meat)
Seasoning & Broth- 1.5 Tbsp salt (adjust to taste)
- 2L water
- 1 Tbsp sesame oil
- 1.5 Tbsp salt (adjust to taste)
- 2L water
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Place the cold rice in a pot and break it down with your hands until it’s crumbly. Add 2L of water and bring it to a rolling boil. While the rice is boiling, shred the crab sticks thinly. Whisk the eggs until smooth. Prepare the soft tofu by breaking it into small pieces (about 1cm) with a spoon.
Step 2
Once the rice starts to break down and soften in the boiling water, add the shredded crab sticks and the crumbled soft tofu. Stir well to combine.
Step 3
When the mixture comes to a rolling boil again, slowly drizzle the whisked egg mixture evenly into the pot. Gently stir to distribute the egg as it cooks. Season with salt to taste. I used salt instead of soy sauce to maintain a clear color. (Adjust seasoning to your preference.) **Stir gently over medium-low heat.**
Step 4
Gently stir just until the egg is cooked through. Finally, add 1 Tbsp of sesame oil, mix well, and turn off the heat.
Step 5
This crab stick and tofu egg porridge can be made in about 15 minutes, making it perfect for a quick breakfast. Its soft texture also makes it an excellent choice for baby food or a liquid diet, and it’s very easy to eat for elderly individuals who may have difficulty chewing.
