I made a lot of soya bean juice yesterday and hence also made the above homemade tofu for the very first time. I am very pleased with the outcome and my family like it too. It tastes much better than the Japanese egg tofu sold in supermarket. My compliments go to Wendy for her inspiration that causing me to take out my idle soya maker from the cupboard. What I like most about this is preservative free....!
Here how it looks like after been deep fried.
Source with compliments: Wendy
(Makes 8" round)
INGREDIENTS:
6 Egg
1/3 tsp salt
500ml Unsweetened Thick Soy Milk
1/3 tsp salt
500ml Unsweetened Thick Soy Milk
1 tsp Corn Starch + 1 Tbsp Water
METHOD:
1. Break eggs and lightly beat with salt.
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. When soy milk has become warm, combine with eggs. Lightly beat.
5. Place a piece of cling wrap into your steaming tin.
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. When soy milk has become warm, combine with eggs. Lightly beat.
5. Place a piece of cling wrap into your steaming tin.
For easier handling, wet the tin before putting in the cling wrap.
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.
8. Steam over low heat for 30 minutes.
Thanks for hopping by mine too...Actually, it's a pleasure to visit yours coz you make nice malay food! I miss my former school's cantin food, my present school cantin serves lousy food. Even the simple nasi lemak stinks!!!(the rice smell of stale cupboard/ cockroach)
ReplyDeleteWah you made this oredi! I haven't even buy that cling-wrap to steam the tofu. I must say that it looks very nicely done...looks like it's not the 1st time you're doing this. :)
Along... kalau dapat tunjuk step-by-step lagi baguskan... :)
ReplyDeleteThe freshly steamed one looks good!!!
ReplyDeleteTry using a non stick wok to fry the tofu, gives me fabulous results each time :)
You can try using kuib ayam to season it instead of salt. That's what Chinese restaurant do to make their really nice.
Mel,
ReplyDeleteMake sure u buy the cling wrap which is save for cooking. It is actually not difficult to make if you follow the instruction carefully.
umi e,
Kena tunggu buat sekali lagi lah baru dpt snap photo step-by-step. Tapi kalau Umi baca step tu betul2 tak susah sebenar nya.
Wendy,
I used non stick pan actually but colorwise not too nice, could be the camera...LOL... yours look much more evenly cooked. I didn't season it it actually because I added sauce to it later. Tq for the tips.
Oh... another reason also could be the quality of the soy milk.
ReplyDeleteI've heard that makers makes not so thick milk, and hand pressed ones are thicker.
I've tried frying 2 types of tofu on the same day, silken tofu and pressed tofu, of which silken definately contains more water and less soy protein, the result was like yours, and the pressed tofu looks smooth and firm.
My fried egg tofu really looked like what you saw in the pic. Smooth and crispy.
Wendy,
ReplyDeleteI guess the same reason too. By the way, it still taste very good & crispy.
I love yr food blog. All looks super-yummy. By the way, I havent tried this recipe yet, does it taste "eggy?"
ReplyDeletecan you post in malay?. thank you.
ReplyDeleteNabiella,
ReplyDeleteThanks for your message. It taste like the egg tofu sold in the supermarket, not smelly eggy taste in my opinion.
Anonymous,
Please leave your nick name.