Home-made Egg Tofu (蛋豆腐)
It's so easy to make your own egg tofu {蛋豆腐) at home. All you will need is soy milk and eggs. They can be freshly made on the day of use. No longer do we need to rely on tofu made with preservatives that has been sitting in the chiller at the Asian grocer.
VIDEO LINK: https://youtu.be/zINOSxzVwik
INGREDIENTS
4 eggs
340 ml unsweetened soy milk (I use organic UHT unsweetened soy milk)
Dash of salt
METHOD
1 Brush the container with a little oil or line the dish with baking paper.
2 Add 4 eggs into a mixing bowl. Using a hand whisk, beat eggs lightly.
3 Add 340 ml of soya milk and a dash of salt. Stir to mix well.
4 Strain the mixture into a square container to remove foam and lumps. I use a small square pyrex dish with a glass cover.
Note 1. A stainless steel container or a baking tin may be used instead of a pyrex dish.
Note 2. Total volume in this recipe is 600 ml (340 ml soy milk + 240 ml eggs). You may adjust this volume to fit your container. Proportion of egg to soy milk is 1 egg for every 85 ml of soy milk.
Note 3. Make sure there is space (at least 2 inches) between the top of the mixture and the top of the dish. The tofu will rise during steaming but will settle back to the original level after cooling.
5 Use a spoon to remove any remaining foam or bubbles.
6 Cover and place container in a steamer of boiling water.
7 Cover the steamer, leaving a small gap to allow some steam to escape.
8 Turn steamer down to low and steam for 25-30 mins until set.
9 Remove from steamer and allow it to cool.
10 When cooled, slide a knife around the edges. Place a plate over the container and flip over to release the tofu.
11 Store in the fridge until ready to use. Best to use within a day or two.
Tofu Recipes:
Crispy Tofu with Garlic & Chilli