Vegetable Tofu Egg Custard

Cut the tofu into cubes, beat the eggs, and mix the cornstarch with water.

Wash the tomato, peel it, and cut it into small cubes (or chop the bok choy).

Heat an appropriate amount of oil in a pan, add minced garlic when it’s 80% hot, then add the tomato cubes (or bok choy) and stir-fry until the juice comes out, then turn off the heat.

Prepare a soup pot, add the stir-fried tomato (or bok choy) with an appropriate amount of water, bring to a boil over high heat, then simmer for five minutes. Add the tofu, bring to a boil again, then add the beaten eggs, stirring constantly with chopsticks. Finally, add salt to taste, pour in the cornstarch mixture, bring to a boil, and turn off the heat.

Looks tempting, right? Adults can sprinkle a little black pepper powder for extra flavor.

This is the tomato version.

This is the bok choy version.