Homemade Egg Tofu 自制鸡蛋豆腐

Homemade Egg Tofu 

 自制鸡蛋豆腐 

UTENSIL : Aluminum rectangle tray 

INGREDIENTS :

1:1 ratio egg and sugarless soy milk 

8 eggs 

400g sugarless soy milk 

2 teaspoon salt 

STEPS: 

1. MAKING SOYMILK: Get a handful of soy beans. Soak for few hours. Blend with 500g water. Filter the soymilk. Boil soymilk with pandan leaves until bubbles can be seen (about 5-10 minutes). Stop the heat and let cool to be used later. 
2. Mix well soymilk + eggs + salt together with fork.
3. Pour into the tin. 
4. Boil water in the steamer. Turn to small fire, place in the tray, steam till cooked (about 10 - 15 minutes). 
5. Let cool, cut to desired size tofu, coat with rice flour and fry. 
6. STORAGE : Cut tofu and keep in container. Can place on top of each other. Keep in the fridge. Discard liquid produced. Can be kept in the fridge for 3-4 days. 

NOTE:

• Important not to use big fire when steaming. The tofu will erupt like volcano. 
• Only requires rice flour to coat so that it is not wet when frying in oil. 
• Only coat with rice flour when you want to fry. While storing, do not use rice flour to coat. 
• Only requires half submerged oil while frying. Use medium-big fire when frying.  
• Important not to use soymilk which has sugar. Will greatly affect the taste.