Egg Tofu
A smooth and gentlehomemade dish that’s easy to prepare and full of flavor. This steamed egg tofucombines fresh eggs and unsweetened soy milk to create a soft, silky texturethat melts in your mouth. Topped with savory soy sauce, bonito flakes, and scallions,it offers a delicate balance of taste and presentation. Perfect as a light sidedish, appetizer, or comforting snack, this recipe is simple enough for everydaycooking, yet elegant enough for any occasion.
Equipment
- Heat-safe container
- Parchment paper
- Steamer or electricrice cooker
Ingredients
Ingredient
- 4 large eggs
- 320 ml unsweetened soy milk (Egg to soy milkratio: approx. 1:1.5)
Seasoning
- 1/2 tsp soy sauce
Toppings(optional)
- bonito flakes
- chopped scallions
Instructions
- Prep the container: Cut parchment paper to fit the container, then lay it flat inside. This helps with easy removal after steaming.
- Beat the eggs until smooth.
- Add soy milk (320 ml) and stir gently to combine.
- Strain the egg mixture into the container. This makes the tofu texture smoother and more refined.
- Start preparing to steam the egg mixture. We’re using an electric rice cooker—just add 1 cup of water and steam for about 20 minutes, leaving a small gap for steam to escape.If you're using a stovetop steamer, be sure to steam over medium-low heat for the same amount of time (20 minutes).
- Check doneness: Gently shake the container—if it wobbles like water, it's not done yet. A set, jiggly texture with bounce means it's cooked through.
- Let it cool slightly before serving. You can enjoy it warm or chill it in the fridge for the next day.
- Unmold and cut: Run a spatula or scraper around the edges to loosen, then flip the container onto a large plate. Cut into portions. For nicer presentation, you can trim the edges. But for family meals, feel free to skip it and avoid food waste.
- Finish with toppings: Drizzle soy sauce, then sprinkle bonito flakes and scallions. Your egg tofu is ready to serve!
- Serve the egg tofu and enjoy.