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Homemade Egg Tofu

Thursday, July 1, 2010

I forgot where I got this from. I read a few blogs about this and I've forgotten where I saw it. I changed some steps and added salt.

Homemade Egg Tofu
375ml egg (from 6 large eggs)
1/3 tsp salt
500ml unsweetened thick soy milk (from 1st pressing)
1 tsp corn starch + 1 Tbsp water

1. Break eggs and lightly beat with salt. Leave aside. Let the salt further break down the egg whites.
2. Put corn starch and water into a big bowl. Stir.
3. Bring thick soy milk to a boil and pour over cornstarch mixture. Stir. Let it cool down to warm.
4. Prepare your steamer, bring water to a boil. If you’re using a wok, place a steaming rack and make sure the water is just below the rack (I make sure the water is just 5-8mm below the rack)
5. Place a piece of cling wrap into your steaming vessel (I used a 8 inch square Pyrex dish, you can use regular aluminium or stainless steel pans). For easier handling, wet the dish before putting in the cling wrap.
6. When soy milk has become warm, combine with eggs. Lightly beat.
7. Pour into prepared steaming dish over a strainer/sieve. Discard egg white bits that are left in strainer.
8. Steam over low heat for 30 minutes. Remember cover your steamer or wok with lid.

Do not use stainless steel pots to steam, especially those 5 ply pots. It’s much hotter than the wok, and the egg tofu will not be smooth, even it’s on the lowest heat. If possible, do not use stainless steel wok lid too. Aluminium works the best.

You can deep fry the tofu too. Actually egg based tofus taste better this way.

50 lovely notes:

Jess @ Bakericious July 1, 2010 at 11:41 AM  

Hi Wendy, I love your fried egg tofu, dip with chilli sauce while stil hot definately taste heavenly, yum yum! My daughter sure love it too be it steam or fry, she just love tofu. Hmmm... shd I spend sometimes to make this for her :P

Allan July 1, 2010 at 11:53 AM  

Whoa...the deep fried ones do look heavenly..:-p

Really love those saliva inducing pics! :-D *droolz*

Sonia (Nasi Lemak Lover) July 1, 2010 at 11:57 AM  

I wish I can have some of the fried egg tofu from the last photo, sound really yummy!

babe_kl July 1, 2010 at 12:02 PM  

What a lovely blog you have here. Thanks for coming by mine. I've logged yours into my google reader ;-)

manglish July 1, 2010 at 12:09 PM  

wow i love the last pic...yummyyy....totally agree with you on the it tastes better when deep fried, very aromatic too especially with the eggs heehe

Anonymous,  July 1, 2010 at 12:39 PM  

Hi, I really like all your recipes. Thanks for sharing. May I know how to get 1st pressing of thick soy milk? Is there any other alternative? I really like to try this recipe. Please advise. Thanks.

edith July 1, 2010 at 1:56 PM  

Wendy, you are an amazing woman. wondering what you eat to get that kind of energy. Your family is so lucky to have you to helm the kitchen.

Honey Bee Sweets July 1, 2010 at 3:18 PM  

Wendy, you are amazing! I would not think of making my own egg tofu since I can get it for less then a buck outside. :) But indeed home made is best...good for you & your family. ;)

Meldylocks and Her Three Bears July 1, 2010 at 4:20 PM  

Yooooooh!! I've been wanting this recipe for so long!! I've always wondered how they make their "signature" tofu outside...thank you, thank you,thank you....!

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:22 PM  

Do try to make some for your daughter.
It's not that hard, just buy soy milk from outside if you don't have the time to press your own.

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:23 PM  

hehe, you like the fried ones too leh..

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:23 PM  

You can, just make your own, it's not difficult.

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:25 PM  

thanks for dropping by too!!!
YOur blog's so nice.

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:25 PM  

Yup, the egg makes it taste absolutely fab when fried

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:28 PM  

The 1st pressing here is based on my previous recipe on how to make soy milk.
You can make your own by soaking 100gm of dried soy beans, then blend that soaked beans with 1000ml water. Extract the milk from the pulp. This 1000ml water will be your first pressing. And you can add more water t the pulp and blend again and that'll be be ur 2nd pressing which is more diluted.

Anyway, you cna just use any thick and concentrated soy milk

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:30 PM  

Haha, I do my stuff mostly before the kids are awake or while they are napping in the afternoon.
But even if my kids are awake, they don't disturb me much unless they need something.

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:31 PM  

Honey Bee,
Yeah, sometimes it's a bit weird when it's so cheap outside and yet I'm making it at home. It's fun actually to do things from scratch.

wendyywy @ Table for 2 or more..... July 1, 2010 at 5:33 PM  

Does that mean I'll be seeing that in your blog soon????
Since you make soy milk so often, do try to make this then.

busygran July 1, 2010 at 5:36 PM  

Hey Wendy, you are awesome, always coming up with something that makes me want to go on cooking every day. The fried ones looks good!

My Little Space July 1, 2010 at 5:53 PM  

Ya, I remember Anncoo made this with minced prawns. This is such a marvellous recipe and also a must try one. Hope you're having a great day.
Cheers, Kristy

wendyywy @ Table for 2 or more..... July 1, 2010 at 6:21 PM  

Reading blogs is like this lor.. always inspiring, no matter whose blog it is.
When I surf and read blogs, I am always tempted to bake this and cook that. Unless we step out of the internet, we will always be tempted to cook and bake more and more.

wendyywy @ Table for 2 or more..... July 1, 2010 at 6:22 PM  

You can add anything you like to flavour it, but since I want this to taste like a smooth tofu, I just made it plain.
You can add in stock powder if you prefer a more flavourful tofu. No restrictions to creativity.

ICook4Fun July 1, 2010 at 8:02 PM  

Oh wow, this look great Wendy. I can imagine the taste of the tofu after you fried it. This is great for me to make as I can't get egg tofu here in PA.

wendyywy @ Table for 2 or more..... July 1, 2010 at 9:06 PM  

Does that mean that I'll be seeing you do this soon?

Angie's Recipes July 1, 2010 at 9:59 PM  

They look very delicious, esp. the very last picture!

Meldylocks and Her Three Bears July 1, 2010 at 11:59 PM  

First, I must go buy some cling wrap...I don't have those at home. I do not have aluminium pots too, my wok lid is also stainless steel, oh dear...
Oh, and about the eggs...beat lightly only? and wat do you mean by let the salt break down the whites?

pigpigscorner July 2, 2010 at 3:14 AM  

I agree with you on the frying, unhealthy but taste so good!

Blessed Homemaker July 2, 2010 at 7:44 AM  

Wendy, you won't believe this! I've shortlisted a homemade tofu recipe but still procrastinating. Yes, I know you made this months ago but hey, you are always posting recipes recently that are still sitting in my To-Do list. I really need to get my butt moving ie leave the computer and get some work done in the kitchen!

wendyywy @ Table for 2 or more..... July 2, 2010 at 4:20 PM  

Fried foods are always enticing :)

wendyywy @ Table for 2 or more..... July 2, 2010 at 4:55 PM  

Buy those cling wrap that is "microwave safe", so that you know it really can stand the high heat and suitable for cooking.

Don't so gan cheong first. Try one batch of tofu with your wok, then you see how. Cos I tried steaming eggs in my stainless steel pot, and even with the lowest heat, it was not smooth at all.

wendyywy @ Table for 2 or more..... July 2, 2010 at 4:56 PM  

Haha, once a while nevermind la. :)

wendyywy @ Table for 2 or more..... July 2, 2010 at 4:57 PM  

Blessed Homemaker,
Then you better be quick and post those in my to do list :)
BTW... where are your egg tarts?
Send me the pics thru email if you are not posting them :)

CH Voon July 6, 2010 at 4:13 PM  

i like this! easy to disgest!

Pei-Lin@Dodol and Mochi July 6, 2010 at 11:04 PM  

Wendy, thanks for sharing this! I've prioritized this recipe over the 東坡肉 one ... Haha!

wendyywy @ Table for 2 or more..... July 7, 2010 at 11:36 AM  

You love tofu more than pork leh?? Hehehe.

HomeKreation July 26, 2010 at 10:03 PM  

I made this too and it was fabulous... my family love it although mine does not look as nice as yours. Thanks for sharing this great recipe.

Anonymous,  September 8, 2010 at 2:05 PM  

1 question I wanna to ask, is it hygience for food to be steamed together with a plastic based product. To me I would advise rather using banana leaf or other type of leave which I think is better.

wendyywy @ Table for 2..... or more September 8, 2010 at 5:19 PM  

I used microwave safe plastic wrap that is intended for cooking. But anyway, it is up to the person to choose. You can use banana leaf if you want.

Anonymous,  July 24, 2011 at 9:08 AM  

Hi Wendy,

I just made Egg Tofu today. My children love it . Thanks very much .

Anonymous,  September 5, 2011 at 12:40 PM  

Hi Wendy, I made the tofu last night.
How come mine abit greenish but yours is darker?

wendyywy @ Table for 2..... or more September 5, 2011 at 12:50 PM  

Green? I don't know.
Maybe our black beans are different.

Anonymous,  September 5, 2011 at 1:19 PM  

The black bean i use is the black bean we boil the soup one right? Sandy

wendyywy @ Table for 2..... or more September 5, 2011 at 1:31 PM  

Yes. I've seen some fried black beans that looks greenish inside. Mine is just pale. Which is why I said, maybe the variety is different. Even the white soy beans can come in diffferent sizes and yields different flavour, the colour can also slightly differ, some whiter, some yellower.

Anonymous,  September 5, 2011 at 2:50 PM  

Yes Wendy, the black bean I bought with the inner is green colour de..Should be ok right? I steam last night and prepare to fry today..if would to deep fry, shall I coat with some flour or fry directly? Sandy

wendyywy @ Table for 2..... or more September 5, 2011 at 3:20 PM  

Use a non stick pan and just fry like that. Or just use it just like you use Japanese egg tofu that comes in a tube.

Jobless Girl January 31, 2012 at 10:14 PM  

Nice, we no longer need to put Coagulant.

Jobless Girl February 22, 2012 at 4:09 PM  

Looks good.. I have read through this post several times and decided to give a try on your recipe tonight. Hopefully, I can make it... Thanks for sharing

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