Thank you very much to Elin for sharing this lovely Homemade Silky Egg Tofu. I felt so handicap when it comes to cooking! Seeing that the recipe need unsweetened soy milk, I went to supermarket and look for it, I couldn’t find any and bought a small carton of reduced sugar soya milk instead. I only realise in the morning that this is so easily available in the neighbourhood market, fresh and unsweetened.
I made several mistakes throughout, I use a round tin instead of a square one which makes cutting it untidy. I don’t know if the clingwrap I’m using is steam-safe so I didn’t line it which make removing the tofu a little inconvenient. I was too greedy to add too many diced mushroom and crabmeat into the toufu which sank to the bottom of the tin and also making cutting it difficult. Must also remember to steam over medium heat and not high heat! Despite all these, the tofu is extremely silky smooth and taste very very good, it doesn’t have the “dry” taste that we normally have when we use store-bought toufu! It’s not difficult to prepare, I’m going to add this to my regular cooking list. I half the recipe to call for 250ml milk which I thought it’s just nice for small family. I coat it with plain flour and pan fried.
2. Cover the tray with cling wrap to prevent water droplets dripping on to the tofu while steaming
3. Steam over medium heat for 12 minutes. Leave to cool, then slice the tofu into pieces. The tofu can be kept in the fridge covered , for 2 days.