Homemade Egg Tofu, commonly known as Japanese Tofu in Malaysia, is actually easy to make. It comes in tubes. To cook it, we always cut the tofu into rings and then deep fry them before cooking. 2 popular restaurant dishes using this Japanese tofu that my family loves are Hot Plate Tofu and Clay Pot Tofu.
However, when I went back for holiday recently, my mother-in-law warned me not to buy Japanese tofu again. She told me what she saw in the shops making this tofu. It caused me to lose my appetite for the rest of the day. I have not bought any since. This confirms that anything homemade, even though it’s time consuming, is still worth every effort…clean, high quality and cheaper. What better way to love our family than to cook a very clean and healthy meal that surpasses any restaurant or store bought food. There’s every reason to say, ‘HEALTH STARTS IN THE KITCHEN’.
Making Egg Tofu is easy if you can get plain (not flavored) soya bean milk from reliable sources. If not, you have to make yourself. I bought mine. It comes in a one litre carton. This egg tofu is great for vegetarians too. Here’s my recipe to share.
1 litre plain soya milk
2t chicken stock granules
1/4t pepper powder
1T boiling water
Crack eggs into a mixing bowl. Beat lightly. Dissolve the chicken stock granules and pepper powder in one tablespoon of boiling water and add to the beaten egg. Pour in the soya milk and mix well. Oil a big tray or a few small dishes and pour in the egg mixture.
Steam the egg tofu under LOW heat until cooked. It takes about 20 minutes. Don’t use high heat otherwise you will get a lot of holes in the egg tofu. Mine is still a little too high.
You can eat this hot or cold. I served mine with some stir fried lamb on top. That was really delicious. If you keep in the fridge overnight, it’s easier to cut into smaller pieces for stir fry the next day as it becomes harder.
Do you like tofu? What about the egg tofu? How do you cook your tofu/egg tofu? Please share, add and comment in the comment box below.
Quote of the day……
”Do not wait to strike till the iron is hot; but make it hot by striking.”
William B. Sprague