Homemade Egg Tofu

I forgot where I got this from. I read a few blogs about this and I've forgotten where I saw it. I changed some steps and added salt.

Homemade Egg Tofu
375ml egg (from 6 large eggs)
1/3 tsp salt
500ml unsweetened thick soy milk (from 1st pressing)
1 tsp corn starch + 1 Tbsp water

1. Break eggs and lightly beat with salt. Leave aside. Let the salt further break down the egg whites.
2. Put corn starch and water into a big bowl. Stir.
3. Bring thick soy milk to a boil and pour over cornstarch mixture. Stir. Let it cool down to warm.
4. Prepare your steamer, bring water to a boil. If you?re using a wok, place a steaming rack and make sure the water is just below the rack (I make sure the water is just 5-8mm below the rack)
5. Place a piece of cling wrap into your steaming vessel (I used a 8 inch square Pyrex dish, you can use regular aluminium or stainless steel pans). For easier handling, wet the dish before putting in the cling wrap.
6. When soy milk has become warm, combine with eggs. Lightly beat.
7. Pour into prepared steaming dish over a strainer/sieve. Discard egg white bits that are left in strainer.
8. Steam over low heat for 30 minutes. Remember cover your steamer or wok with lid.



Do not use stainless steel pots to steam, especially those 5 ply pots. It?s much hotter than the wok, and the egg tofu will not be smooth, even it?s on the lowest heat. If possible, do not use stainless steel wok lid too. Aluminium works the best.

You can deep fry the tofu too. Actually egg based tofus taste better this way.