Learning the Basics-Making Egg Tofu

Little Thumb Up blogging event continues this month with Soya Beans as the featured ingredient.  I don't make anything with soya beans (to be exact, it's don't know how to) but i do make dishes with soy based products and tofu will be on top of the list in my home.  I thought i would take this opportunity to take a step back and learn how to make some tofu.  Having said that, this is not entirely tofu from scratch since i stopped at making my own soy milk, it' a lot easier to just buy a freshly made 500ml pack for RM1.50 from the wet market :)

When i told the soy milk seller that i didn't want any sugar syrup in my pack of soy milk he was curious since it was not my norm, a little syrup was my usual way to go.  Sheepishly i told him i wanted to try making tofu because i was afraid that he would laugh at me since tofu is so easily available and cheap. To my surprise he didn't but shared a recipe with me instead.  

And I have learned that making tofu is pretty simple indeed (this version at least).  The tofu tasted good, definitely better than commercial ones for its freshness, as smooth as commercial ones and it smelt less eggy. 

The easiest way and best way to eat this is to drizzle some soy sauce and sesame oil with  some garnishing like fried shallot crisps, spring onions the moment it's out from the steamer.  I don't have a photo for this, no time for photos, it's best eaten hot moreover it was dark already, i know my photos wouldn't turn out good anyway.

And i used the rest to make Salt and Pepper Tofu the next day.   For this dish, it will be easier to handle the tofu after it's left to harden a little in the fridge.  This dish makes a nice appetizer.   

I have since made this tofu a second time and used some of it in this Ayam Paprik, a Thai influenced Malay dish.  The inspiration came after I was reminded of this dish when I saw it on Rasa Malaysia. This is a very appetizing all in one dish that goes very well with rice.  A spicy stir fried chicken dish with unique flavors coming from shrimp chilli paste and herbs like lemon grass and kaffir lime leaves which infuses the dish with a zesty fragrance.  Here's my take on this dish with homemade egg tofu :)

Recipe-Egg Tofu

Ingredients

• 250ml unsweeten fresh soy milk
• 3 large eggs
• 1/2 tsp salt

Steps

1. Break eggs into a bowl and use a whisk to mix them up.
2. Add soy milk and salt.  Mix well and strain.
3. Prepare a steaming container. I used a Pyrex dish.  I have read recommendations to line the container (especially if you are using aluminium or stainless steel ones) with cling wrap or baking paper to make it easier to remove the tofu when it's ready.  I left this out and didn't face too much of a problem during removal.  The tofu didn't stick to the dish and what i did was to cut it out in small blocks.
4. Heat up steamer to a rolling boil then lower heat to steam tofu mixture for about 10-12 minutes.  Tofu is ready when the mixture has coagulated.

Recipe-Salt and Pepper Tofu

Ingredients

• Egg tofu from half the amount of tofu prepared in the egg tofu recipe above
• 3 tbsp corn flour
• 1 tsp salt
• 1/2 tsp five spice powder
• A twist of freshly ground black pepper
• 1 tsp chilli flakes

Steps

1. Cut tofu into 1x 1/2 inch rectangulars.
2. Season corn flour with salt, black pepper, five spice powder and chilli flakes.
3. Coat tofu with mixture.
4. Heat a frying pan with enough oil to cover tofu.
5. When oil is hot, fry tofu until golden.
6. Remove and drain on paper towel.
7. Serve tofu plain or with some chilli sauce.

Recipe-Ayam Paprik with Egg Tofu
Reference: Fried Chillies

Ingredients

• Egg tofu from half the amount of tofu prepared in the egg tofu recipe above
• 1 chicken breast, sliced into small pieces
• 3 baby corns, sliced or leave whole if preferred
• 1/2 medium size carrot, sliced
• A handful of baby french beans, cut into 2 inch long pieces 
• 1/4 of a small cabbage, cut into smaller pieces
• 3 cloves garlic, minced
• 2 shallots, sliced thinly
• 3 tbsp shrimp chilli paste
• 1 tbsp oyster sauce
• 1 tsp sweet soy sauce
• 1 lemongrass, bruised
• 4 kaffir lime leaves, bruised
• 1/4 cup water
• 1 tsp sugar
• 1 tsp salt
• 1 tsp pepper

Steps

1. Cut tofu in roughly 1 inch cubes.  Toss into some corn flour.
2. Heat a frying pan with enough oil to cover tofu cubes.
3. When oil is hot, fry tofu cubes until golden.
4. Remove and drain on paper towel.
5. Heat 1 tbsp oil in a wok.  When oil is hot, stir fry chicken until almost cook.
6. With the same wok, add in garlic, shallots, lemon grass and kaffir lime leaves.  Fry until fragrant.
7. Add in shrimp paste and oyster sauce. Mix well.
8. Add in vegetables, stir fry for 2-3 minutes, then add in chicken.
9. Add in water from the side of wok.
10. Mix in tofu cubes.
11. Season with salt, pepper and sugar.
12. Stir fry until vegetables are cook.
13. Dish up and serve with warm rice.

This post is linked to the event, Little Thumbs Up organised by Doreen from My little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.