Instructions for baked tofu frittata with spicy sauce
Place eggs, tofu, baby spinach, soy sauce and mirin in a blender jug. Blend everything for a couple of minutes until you have obtain a smooth liquid.
Coat a rectangular baking pan (my 20 cm x 20 cm) with baking paper and pour the mixture through a sieve with small holes to eliminate air bubbles. As you can see in the photo I forgot that passage and so I had to eliminate the bubbles manually with the back of the spoon.
Bake your tofu frittata in a pre-heated static oven at 200 ° C for 18 – 20 minutes. Take it out, wait a minute and press any bulge that could have been created on the surface. Put your still warm frittata on a bamboo sushi mat.
Roll up your frittata and tie it with a kitchen string or a rubber band to ensure that the roll does not open. Place it in the refrigerator to rest for at least 30 minutes.
Instructions spicy ginger soy sauce
Meanwhile, prepare your sauce. Grate the ginger on a grater with very small holes. Add crushed garlic and chilli flakes. Add soy sauce and sesame oil and stir. Set aside.
After 30 minutes remove the mat from your tofu frittata roll. Use a sharp knife to slice it. If you use the serrated knife it will leave a very nice pattern on the surface of your rolls.
Divide the sauce between people to whom you will serve your frittata. In my case there were two and I got some leftovers. Serve your frittata by dipping every roll in prepared sauce.
Notes
Minimum 30 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 12piecesCalories: 121kcal
Keyword appetizer idea, appetizer with eggs, cold appetizer, recipe with tofu