Friday, December 28, 2007

Homemade Egg Tofu

Have been hunting for this recipe after eating it at the canteen in the factory. Did saw antoher recipe in another book borrow from the library but found this recipe in this book Hawkers’ Fair Simplified was much easier to do. I did 2/3 recipe with the intention to do experiment on it by deep frying it, so the tray I used to steam it was smaller. Kenny, mum and myself like this recipe, will sure do it again. Maybe I didn't add enough eggs to the soya milk, so the tofu looks abit ugly after deep frying...haha.

1000ml plain soya bean milk (I use unsweetened soya milk)
5 egg whites
3 egg yolks
1 ½ tsp salt
dash of pepper and chicken stock granules to taste

1. Combine all ingredients, mix well and strain.

2. Line a 8”/20cm square tray with plastic sheet and pour in mixture.

3. Bring water in steamer to boil, lower the heat and place tray in steamer to steam for 20min or until set. Remove. Let the tofu cool down a little before cutting it.

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