Thursday, January 29, 2009

Homemade Silky Egg Tofu

I have to share this recipe with you guys who love tofu and it was an achievement in my cooking adventure. The silky texture is enough to woo my Piggies and this dish was the first to be finished :)))  I deep fried the tofu and served it with Thai Chilli Sauce as dipping. 

So, being the adventurous me, I gave it a shot and to my amazement, the tofu turned out silky despite the fact that I had oversteamed it by 3 minutes. The eggy rich flavoured tofu was easy to make and it was the favourite dish of the day….for I had a request from Daddy during the reunion lunch to make this tofu again for him (“,)

This homemade egg tofu was a last minute item for our reunion lunch . I can’t believe that I actually make my own homemade silky egg tofu! I came across this food magazine called “ flavours ” March-April 2008 issue,  which taught us how to make our own egg tofu. Wow, I thought what a good idea to add this item to the lunch menu coz tofu is light and everyone in the family loves tofu. The light and silky texture would fulfill the ever demanding expectations of my Piggies..what more when it is homemade and preservative free !  ^  *








Homemade Silky Egg Tofu

Ingredients:

500 ml fresh unsweetened soy milk
6 Grade A eggs - light beaten
1/2 tsp chicken stock powder
1/2 tsp salt

Method:

Line a rectangular steel tray with cling wrap. Pour soy milk into a large bowl, add eggs , chicken stock powder and salt. Mix well with a fork and strain into the steel tray to come up the sides about 3 cm.

Cover the tray with cling wrap to prevent water droplets dripping on to the tofu while steaming.

Steam over medium heat for 12 minutes. Leave to cool, then slice the tofu into pieces. The tofu can be kept in the fridge covered , for 2 days.

Note: You can deep fried it and served with dippings or deep fried and stewed it with a sauce.

Sauce for recipe

200ml superior chicken stock
1 tbsp oyster sauce
1 tsp soy sauce
10 g tapioca flour, mixed with a little water

To prepare the sauce:

Heat a wok over medium heat; add superior chicken stock, oyster sauce and soy sauce. Add tapioca flour mixture, bring to a boil and remove from heat.

Pour over the deep fried tofu and serve.


Hope you too will get to experience my happiness when you try this out :)))

Enjoy !


17 comments:

  1. Thanks for sharing this! Will give it a try!

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  2. Hi Elyn,

    You are welcome. Hope you like it :)

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  3. Wow, you even make your own tofu, will give it a try some day. This looks really yum.

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  4. Hi Kenny,

    Happy Ox-picious Year to you! Yup, do give it a try. It is yummilicious :)

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  5. Thanks for sharing the recipe Elin. Going to try this out once I go back to US :)

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  6. Impressive! I've seen a recipe to make your own tofu from soybeans, but I'm a little intimidated!

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  7. Hi Gert,
    You are welcome :). I guess you are having so much fun meeting up with friends and relatives and all those good food in KL. Hope to meet up up soon. Piggy gal exam over on the 4th so will make a day afta that to meet up. ^ *


    @ Joie de vivre :

    Hi Joie, this is a fool proof one and the silky texture is worth trying it out. Don't have to feel intimidated by it . This is easy to make just don't oversteamed it. :)) Have fun trying it out.

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  8. My sister used to make this egg tofu and pass to us some. It's yummy!

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  9. Hi Little Inbox,

    I also want a sis like that :) You are so lucky, a momsie and a sista to dote on you :p

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  10. celine Ooi Yin YinFebruary 8, 2009 at 9:40 AM

    Your tofu looks delish. Very interested to try it out, but am a little concern about the number of eggs used. Do you think I can reduce the number of eggs to 3?

    Thanks for your help.

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  11. We don't have tofu in our cuisine, so I'm not familiar with it. I haven't tried to make tofu before, but these seem yummy. I think I should give it a try.

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  12. hi there ..just lovely. may i ask how to deep fried the tofu ..was it dipped into any batter before frying..at what temp should be fried.
    thanks

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  13. Hi, thanks for sharing the recipe. I tried making the tofu and it turned out great.:) Wanted to ask if you have tried other ways of cooking the egg tofu other than deep frying it. Thanks!

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  14. @ Celine: Apology for replying late :P din check the comment. You can reduce one egg only coz it needs the egg to set the soybean milk.

    @ Zerrin: You will have no regrets trying this out. It is yummyiliciou:)

    @ Sue : Yup, you have to coat it with cornflour or rice flour. Oil must be hot. Test it out with a wooden chopstick. Dip the chopstick in the hot oil. If you c tiny bubbles around the chopstick then it is the right temp to deep fry the tofu. If you are using the electric one , then I am sorry, I can't help you coz I don't have one :)

    @ June: you can steam it with mince meat toppings or you can refer to my blog under the tofu category for more ideas. Sorry for the late reply :)

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  15. i'd like to ask if i can get the unsweetened soy bean milk from those stall selling soy bean milk drinks? are they the same?

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  16. This is like the Jap egg tofu! Love it! can I use store-bought soy milk? They seem a bit diluted than the ones we get in Msia, those from the street vendors.

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  17. Thanks for sharing this! i will certainly try this out. please try my version of indian tofu (home made paneer)
    http://chackoskitchen.blogspot.com/2010/03/home-made-paneer.html

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