|Egg Tofu at Homeworld BBQ Restaurant.|
While most recipes call for 6 eggs to 500mL soy milk, I decided to try out Amy Beh's recipe on Kuali.com, which only uses 5 eggs. The simple instructions looked like this:
500ml fresh unsweetened soya bean milkNaturally, I ignored the part about using cling film (eww, I don't want molten plastic on my food, thanks!) and just steamed the mixture in a little pot instead. At this point, I understood the mistakes I made. By not putting some sort of covering over the top (I would pick baking paper next time), I let a "skin" form on the surface.
3/4 tsp salt
1 tbsp cornflour
Line a 20cm square tray with cellophane paper or cling wrap.
Beat eggs lightly and add soya bean milk, salt and cornflour. Mix well with a fork and strain the mixture into the prepared tray.
Cover the tray with cling wrap and steam over low heat for 20 minutes or until cooked. Remove from the heat and leave to cool.
|Yellow film formed on top after steaming.|
|Silky smooth after I poured away the liquid upper half.|
|Honeycomb texture on the bottom (now flipped to the top for viewing).|
|Homemade egg tofu, cut into squares and fried.|
|Impressively soft and silky centre.|
Yes, there was an element of fail in my experiment. But nothing could keep me from the feeling of triumph that came with eating my fried egg tofu.
[Added 9 May 2015: I agree with a fellow blogger's recommendation to use less salt (thanks, Audrey!). Also, I found it heaps easier to make this using a square disposable cake pan, not only because I could cut it open without disturbing the tofu, but also because all my metal steaming dishes were round, which isn't so useful when you want to make squares!]
A Note on Soy Milk
You can make your own soy milk by soaking, blending, draining and boiling the beans. However, if you want to go for the easy option, purchase a bottle of unsweetened soy milk from your nearest Asian grocer. The ingredients listed should only be soy beans and water. Do not try to use the Western-style soy milk that has been processed to taste more palatable to those used to cow's milk. For instance, Vitasoy's "original" soy milk has been flavoured with barley, sugar, salt, oil and kelp, in addition to an unspecified natural flavouring. The So Good "regular" soy milk contains only 3.5% soy protein, and again has added sugar, oil, various minerals and vitamins, and flavouring.
The brand of soy milk I chose had this label. It came in a plastic milk bottle with a blue top, in the refrigerated section of the supermarket.
|Chinese soy milk good for making egg tofu, amongst other things.|
Our Growing Edge, a monthly blogging event aimed at inspiring us to try new things. This month it is hosted by Alice from Nom Nom Cat.