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.
You can deep fry the tofu too. Actually egg based tofus taste better this way.
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
ReplyDeleteWhoa...the deep fried ones do look heavenly..:-p
ReplyDeleteReally love those saliva inducing pics! :-D *droolz*
I wish I can have some of the fried egg tofu from the last photo, sound really yummy!
ReplyDeleteWhat a lovely blog you have here. Thanks for coming by mine. I've logged yours into my google reader ;-)
ReplyDeletewow 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
ReplyDeleteHi, 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.
ReplyDeleteWendy, 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.
ReplyDeleteWendy, 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. ;)
ReplyDeleteYooooooh!! 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....!
ReplyDeleteJess,
ReplyDeleteDo 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.
Allan,
ReplyDeletehehe, you like the fried ones too leh..
Sonia,
ReplyDeleteYou can, just make your own, it's not difficult.
Babe_KL,
ReplyDeletethanks for dropping by too!!!
YOur blog's so nice.
Manglish,
ReplyDeleteYup, the egg makes it taste absolutely fab when fried
Anonymous,
ReplyDeleteThe 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
Edith,
ReplyDeleteHaha, 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.
Honey Bee,
ReplyDeleteYeah, 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.
Mel,
ReplyDeleteDoes that mean I'll be seeing that in your blog soon????
Since you make soy milk so often, do try to make this then.
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!
ReplyDeleteYa, 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.
ReplyDeleteCheers, Kristy
Busygran,
ReplyDeleteReading 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.
Kristy,
ReplyDeleteYou 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.
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.
ReplyDeleteICook4Fun,
ReplyDeleteDoes that mean that I'll be seeing you do this soon?
:)
They look very delicious, esp. the very last picture!
ReplyDeleteFirst, 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...
ReplyDeleteOh, and about the eggs...beat lightly only? and wat do you mean by let the salt break down the whites?
I agree with you on the frying, unhealthy but taste so good!
ReplyDeleteWendy, 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!
ReplyDeleteAngie,
ReplyDeleteFried foods are always enticing :)
Melody,
ReplyDeleteBuy 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.
Pigpigscorner,
ReplyDeleteHaha, once a while nevermind la. :)
Blessed Homemaker,
ReplyDeleteThen 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 :)
i like this! easy to disgest!
ReplyDeleteWendy, thanks for sharing this! I've prioritized this recipe over the 東坡肉 one ... Haha!
ReplyDeleteVoon,
ReplyDeleteYou very old meh?
Pei-Lin,
ReplyDeleteYou love tofu more than pork leh?? Hehehe.
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.
ReplyDelete1 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.
ReplyDeleteAnonymous,
ReplyDeleteI 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.
Hi Wendy,
ReplyDeleteI just made Egg Tofu today. My children love it . Thanks very much .
Anonymous,
ReplyDeletethanks for the feedback :)
Hi Wendy, I made the tofu last night.
ReplyDeleteHow come mine abit greenish but yours is darker?
Sandy
Sandy,
ReplyDeleteGreen? I don't know.
Maybe our black beans are different.
The black bean i use is the black bean we boil the soup one right? Sandy
ReplyDeleteSandy,
ReplyDeleteYes. 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.
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
ReplyDeleteSandy,
ReplyDeleteUse 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.
Nice, we no longer need to put Coagulant.
ReplyDeleteLooks 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
ReplyDeleteJobless girl,
ReplyDeleteI wish you all the best :)