Homemade Egg Tofu

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Soft egg tofu

Soft egg tofu

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.

Ingredients
1 litre plain soya milk
6 eggs
2t chicken stock granules
1/4t pepper powder
1T boiling water

Eggs to be beaten

Eggs to be beaten

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.

Steaming the egg tofu

Steaming the egg tofu

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.

Other tofu recipes that you may be interested in:
Tofu Mixed Vegetables Dish
Hot And Sour Tofu Soup
Fried Tofu With Char Siu Chicken

Quote of the day……

”Do not wait to strike till the iron is hot; but make it hot by striking.”

William B. Sprague



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34 Comments

Shirley  on November 13th, 2009

Something that looks so good must be tasting even better! Now you have me drooling with this one Mary!

Divina  on November 13th, 2009

I think there’ one bowl of egg tofu for me. I haven’t tried egg tofu. Only steamed egg with ground pork with a little broth. We all love tofu and it’s a staple in every Asian homes.

Mary  on November 13th, 2009

@Shirley - Thanks for comment. This is a good item for children. Just change the topping to ones that they like. Vegetarians can use fried mushrooms as topping.

@Divina - Ooooh, I love steamed egg with minced meat. We grew up eating that a lot…steamed with homemade soya sauce. That was really awesome. I really miss that.

anncoo  on November 13th, 2009

Hi Mary,
This is so delicious. Sometime I also make my own egg tofu. The recipe is quite similar to yours.

3hungrytummies  on November 13th, 2009

love the braised meat over the top!!

Mary  on November 13th, 2009

@Anncoo - I think we Asians find it difficult to live without tofu…haha. I’ve been missing tofu quite a lot. This is quite a good substitute….easy to cook too.

@3hungrytummies - Thanks for comment. I’m going to make again today and add stir fried mushrooms on top. Have to be delicious too.

foodlovee  on November 13th, 2009

This way of making tofu this is certainly very new to me.Looks interesting .

joylicious  on November 13th, 2009

Mary, you’re right I do look at your blog at all the wrong times — I always check it when I wake up and then again around dinner time. *siiigh* I dont know why I do this to myself! I have never had egg tofu, but steamed egg has always been a favorite of mine. I like making it on cold nights or when I’m feeling sick. This looks great though, you know…I think im going to make it for breakfast! hahahaha

lisa ng  on November 13th, 2009

I love steamed silky egg but never had egg tofu how healthy! you left me speechless with the lamb topping YUM:)

TasteHongKong  on November 13th, 2009

That’s innovative enough to have fried lamb served with steamed eggs.

Sometimes to avoid the steamed eggs getting honeycomb-like surface, I will have them covered by foils or plates.

Mary  on November 13th, 2009

@foodlovee - It’s an easy way to make tofu. The actual tofu is very tedious to make. My family loves this. Hope you try it soon.

@joylicious - LOL…looks like I can read your mind. Next time you have to read it after your meals. For breakfast….that’s a good idea. I had it for lunch yesterday. Really enjoyed it.

@lisa ng - Now you can try it. We like it very much. You can make anything for the topping. I intend to add fried mushrooms as the topping when I make again tomorrow.

@TasteHongKong - That was quite a last minute innovation actually…left over lamb from the previous meal. But was a lovely combo. Oh…thanks for your suggestion to cover them when steaming. I have to try that.

Natasha - 5 Star Foodie  on November 13th, 2009

I don’t think I’ve ever had egg tofu and now I’m looking forward to trying it! Looks excellent!

Mathea  on November 13th, 2009

The lamb is a great idea. I’ve never had or even heard of egg tofu before this!

Mary  on November 13th, 2009

@Natasha - It tastes different from the pure tofu but it tastes very good. My family loves it very much. You can try this one. It’s rather simple and easy to make.

@Mathea - We eat this very often when we were back home but it’s difficult to get here. It always good to know how to make oursleves. Hope you try out soon.

penny aka jeroxie  on November 14th, 2009

Oh YUM!!!! Mister makes a mean egg tofu too! Now Im craving for chinese home cook after 10 days in Bali.

Mary  on November 14th, 2009

@Penny - After all the good food in Bali and a loving holiday, I wonder how it’s like back to reality…all the busyness of life again I suppose. You do need a break & I’m glad to know you had a lovely time. I’m sure you would miss homecooked food. It always happened to me. Looking forward to more food on ur blog.

Light Delight with TouTou  on November 14th, 2009

Wow!! I love those cute cups! I normally steam them without soymilk —thanks for the idea! I would love to try them with my favorite silk soymilk!
btw, is that beef on top of it? makes it so yummmm!

Mary  on November 14th, 2009

@Light Delight with Tou Tou - I love steamed eggs too. But we love this egg tofu too. It’s very versatile. Hope you try it soon. You can use any topping. I used stir fried lamb and it was really good. I cooked it again today and add fried mushrooms as topping. It was equally good.

kristy  on November 15th, 2009

I don’t make this very often! I know they’re really delicious but non of my family member likes it. That’s the problem!

Mary  on November 15th, 2009

@Kristy - Oh….I think you have to come and join us to enjoy eating it :) Thank goodness my family loves it otherwise I’ll have to eat alone like you.

Snoop  on November 15th, 2009

Hi Mary,
Do you need the stock granules to help to thicken the tofu or are the eggs on their own enough? If I were to leave out the granules for vegetarians, would I need to replace them with anything else? Thanks for the advice.

Danielle  on November 15th, 2009

Amen to homemade! So many product recalls in the US are processed foods by carelesss manufacturers not to mention all the nasty stuff they put in these foods. Whenever possible making it yourself is definately the way to go!

Mary  on November 15th, 2009

@Snoop - It’s the eggs that helps to thicken the tofu. The chicken stock granules is only to give taste to it. You can use vegetable stock granules or salt to replace it. Don’t add too much salt otherwise it will be too salty.

@Danielle - Totally agree with you on outside food…just too much preservatives and additives. Homemade is always the best. I cook almost everyday.

Allie (Random Teaspoon)  on November 16th, 2009

This looks great! I’m going to make this from my own soymilk. I just made my first tofu a week or so ago and it was soooooo much better than storebought.

Mary  on November 16th, 2009

@Allie - I have to agree with you that anything homemade is always better than store bought ones. I’m sure your egg tofu will come out really delicious.

Sherrie  on November 16th, 2009

Goodness, this looks fantastically delicious!! Will definitely have to make it sometime. I’m sure homemade tofu tastes so much better than store bought. This is a great thing to know how to make. Thanks for the recipe!

ShowShanti  on November 18th, 2009

I love steamed egg tofu… I’ll have to try this for sure!

Mary  on November 18th, 2009

@Sherrie - Yes, homemade is always far superior than store bought. It’s cleaner, higher quality and preservatives free. Hope you try out soon.

@Show Shanti - It’s my favourite too. My family really likes it. Hope you try out soon.

My First Blogger Award :-D « luvtoeat  on April 16th, 2010

[...] to find that kind of tofu in your supermarket so I thought you might be interested in Mary’s egg tofu recipe. Check out the rest of her blog too cause she’s got some fantastic recipes. And I forgot to [...]

regine  on March 28th, 2012

dear mary,you got a fantastic recipe for egg taufu,but how to you ensure that the texture is smooth,i mean real smooth.the low heat that you wrote still does not turn out smooth,pls help

Mary  on March 28th, 2012

@regine - Thanks very much for dropping by! I found that to get a real smooth egg tofu, use the water bath method. That means, let the boiling water come up half way of the dish that holds the egg tofu. I found that it works well. Hope you give that a try. Have fun cooking! :D

Tanks  on November 30th, 2012

Yum! Looks and sounds great! I’ve been a vegetarian for 6 years but this is the first time I’ve ever heard of egg tofu and would love to try it. Can you just say a little more on the steaming part as it’s not all that clear to me. Are you using an actual steamer machine? The picture looked more like you placed the cups on some sort of frying pan that gets placed on a burner, or no? The plastic steamer machine I have just has a timer but not the possibility to control the heat.

Mary  on December 1st, 2012

@Tanks - Great to know that you are interested to try this egg tofu. So sorry that my instruction is not very clear. I didn’t use a proper steam. I just used my wok. I put a low metal stand at the bottom, put the tray/bowl of egg mixture on it. Then pour boiling water into the wok. The water needs to come up half way of the tray. Use low heat to steam. Mine here was not as smooth because the water didn’t come up half way and also the fire was a little too high. But it was still very good. Have fun cooking and I hope you like it :D

Tanks  on December 4th, 2012

Thanks Mary! Appreciate your info and now I’m off to buy some free run eggs to get this recipe started!

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