Saturday, 1 August 2009

Silky Egg Tofu

I bought a carton of unsweetened soya milk from supermarket some time ago and totally forgotten about it. So I thought why not turning these into homemade silky egg tofu. I reckon you should give it a try.

Silky Egg Tofu
  • 3 large eggs lightly beaten
  • 250 ml of unsweetened soya milk
  • 1/4 tsp salt
  1. Beat the egg lightly, add in the soya milk and salt and whisk lightly.
  2. Line a rectangular metal tray with cling wrap ( I use 8.5 x 4.5 x 2.5 inches baking tray) . Seive the mixture into the tray. Cover the top of the tray with cling wrap to prevent steaming water droplet dripping into the tofu.
  3. Steam on high heat for 10 minutes.
  4. Remove and cool. Cut into pieces as per your liking.
  5. Then you can use different sauces to garnish or your can even coat it with potato starch to deep fry and served with Thai sweet chilli sauce.
For me I opted for healthier options : using black bean sauce .

Sauce :
  • 1 tbsp of black bean sauce
  • 1 tsp of chilli oil
  • 1 tsp cooking oil
  • 1 tsp shaoxing wine
  • 1-2 tsp of sugar
  • 1/2 tsp sesame oil
  • 2 tbsp water
  • 1 shallot - finely chopped
  • some corn starch solution to thicken
  • some spring onion , sesame seed and chillis for garnishing
  1. Heat oil (cooking oil + chilli oil ) and fry the shallot till fragant.
  2. Add in black bean sauce, sugar, shaoxing wine, sesame oil and water and simmer for 1-2minutes.
  3. Add in corn starch solution to thicken the sauce.
  4. Pour the sauce over the egg tofu and garnish with spring onion, chopped chillis & sesame seeds.
  5. Served with rice.

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