Being able to make my own egg tofu is a sheer joy that money cannot buy and something I am proud to present to my family and friends. Eventhough I have make this many times, but each times it still brings joy and happiness to me...something I cannot describe to you in words :)
It is much healthier without the preservative in them. I made the egg tofu in the early morning ( 6.00am) and managed to cook this dish in 30 minutes . After which I have to leave for work at 7.30 am . It takes only 13 minutes to make the egg tofu. A very simple to make egg tofu that I am sure all of you will be delighted to learn or most of you already knows how to make your own egg tofu :))) Read on to learn how to make your own healthy tofu for your family :) You must be wondering why I cooked this so early in the morning and on a working day too....I prepared this for a very dear and close friend of the family , Miss M . Hope she loves this dish for her lunch and hoping she will request for more :p I love to make people happy with the food I cook. There is a saying - " if you put love into something you do, it will turn out great " and for this egg tofu...I have put in lots of love :)))
All you need is 500 ml of unsweentened soymilk ( I bought my soymilk from the famous soy milk shop" Funny Mountains ' the unsweetened one ' which costs me RM4.50 for a big bottle . Half I used it for making egg tofu and the other half for making dessert - Soy Milk Custard :) and with only 5 or 6 grade A eggs you can have your own homemade tofu !
I used 5 eggs only for I wanted a more silkier and smoother tofu. And the trick to make it smoother is to sieve the egg & soy milk mixture before steaming. And remember to steam it for only 13 minutes under medium low heat. The cling wrap is to make it easier to take out the tofu after steaming. I steamed them in rice bowls lined with cling wrap . The bottom layer is for easy removal after steaming and the top layer is to prevent droplets of water into the tofu while steaming.
The veggies I used are carrots, sweet peas, sweet baby corns and oyster mushrooms. I stir fry the veggies till cooked and added in oyster sauce seasoning and thickening as gravy for this tofu dish. Simple and delicious homemade egg tofu with veggies delights.... a dish my Piggies love . Egg tofu is versatile. You can deep fried them and dip with chilli sauce or you can have them plain with just garlic oil as topping or cook them the way I did :)
look how silky these tofu are :) I love them muchie :)
espeically if they are homemade ...beautiful
I love to stock up soy milk in the fridge so that at any time I can have tofu or soy milk custard for dessert :)
Stir Fry Homemade Silky Egg Tofu With Veggie
500 ml fresh unsweetened soy milk
6 Grade A eggs - lightly beaten
1/2 tsp chicken stock powder
1/2 tsp salt
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 recipe for the veggie delights :
200ml superior chicken stock
1 tbsp oyster sauce
1 tsp soy sauce
a pinch of sea salt
1 tbsp of corn flour, mixed with a little water
amount to your liking
sweet baby corns
fresh oyster mushrooms
carrots- cut int flower shaped
5 pips of garlic - chopped fine
2 tbsp of grapeseed oil
Heat a wok over medium heat; saute the garlic till fragrant. Add in the carrot, sweet corn and stir fry till cooked, add in the sweet peas and mushrooms and continue to stir fry for a minute, add in the superior chicken stock, oyster sauce and soy sauce. Add in corn flour mixture, bring to a boil and remove from heat.
Pour over the steamed tofu and serve.
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