Homemade Egg Tofu

I must thank my parents for being readily available to answer to my culinary questions. At any instant if I want to cook a dish but have some questions or obstacles, I can just call them for help.

One Saturday afternoon, I went to visit my parents at their stall. Their neighbor gave them two packs of soya bean as he was clearing up his stall to go back. Mum asked me to bring home to make tofu as they are unsweetened. It was quite a big pack and I have never make so much before. So I ask dad for advice and he told me that will need at least 8-9 eggs.

Immediately after I reached home, I started to prepare the tofu...

Depending on how versatile we want our tofu to be, here I am making plain egg tofu. Of course, you can add in some seasoning too to become a savory tofu.

HOMEMADE EGG TOFU (Plain)

Ingredients: 

1 regular size about 450ml Unsweetened Soya Bean
    (I bought from Mr Bean which is just nice)
4 eggs (1 use 55-60gm size) (if smaller ones please use 6 eggs)

Method:

1. Beat eggs and add in soya bean and mix till incorporated.
2. Strain the mixture and pour into a heat proof dish. 
3. Using a toothpick to prick burst the bubbles. 
4. Cover with aluminum foil 
5. Steam over boiling water on medium low flame for about 15-20 min or until cooked. Check by inserting the toothpick to make sure it comes out clean. 

You can also line a 6" square tray with plastic sheet. Once cool, can cut into cubes for deep frying coated with cornflour. 


PS: This yields very soft tofu. If you want, can add in some seasoning into the mixture before steaming. Add in your preferred toppings and serve while hot.