Growing up in Asia, I ate a lot of tofu. My family loves tofu and my mum has many lovely tofu recipes. I will share with you here some of my favorite tofu recipes.
Let's start with making tofu in your own kitchen. It's extremely easy and involves only two main ingredients: Egg and Soy Milk.
Note: The commercial tofu doesn't have egg unless it's labelled as 'Egg Tofu' or 'Japanese Egg Tofu'. The commercial tofu uses other setting agents usually calcium chloride or calcium sulphate instead of egg to coagulate soy protein to make tofu.
Homemade Tofu (Beancurd) Recipe6 eggs
500 ml unsweetened soy bean milk
1/4 tsp salt
Method
- Break eggs into a big bowl, lightly beat with a fork.
- Pour in soy milk and salt. Mix thoroughly.
- Strain egg and soy milk mixture into a 7" dish (lined with cling wrap).
- Steam over low heat for 20 minutes.
There are many ways to cook tofu. My favourite way of serving it is to drizzle the tofu with soy sauce and sesame oil, sprinkle it with chopped spring onions, fresh red chillies and deep-fried shallots.
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34 comments:
Oh Ellie you are too good! These look good too!!!!
That. is. awesome. And that's one of my favourite ways to eat tofu too. Awesome!
wait does commercial tofu have egg in it?
@ Trisha: Thanks. Blushing....
@ Stephcookie: Thanks & thanks!
@ maybelles mom: The commercial tofu doesn't have egg unless it's labelled as 'Egg Tofu' or 'Japanese Egg Tofu'. The commercial tofu uses other setting agents usually calcium chloride or calcium sulphate instead of egg to coagulate soy protein to make tofu.
fancy..... this is rather impressive making your own tofu! Oh wow, now I can see the million possibilities, century egg tofu I am dreaming of. :P
What a great idea! I've never tried making it myself before. Stupid question though: Is Soy Bean Milk different from Soy Milk i.e. do I need to buy the unflavoured soy milk from an asian grocery store or will the supermarket version do?
@ Billy : century egg tofu... yummmm... I am thinking of using it to make agadashi tofu!
@ Lorraine: Soy milk and soy bean milk are the same. Most of the soy milk from Asian grocery stores are sweeten. I use the supermarket version.
omg! that is amazing! i'm so going to make my own tofu now! you're posts continue to amaze me!! Thanks!
THAT'S it? That's all that's needed to make tofu?! I can't believe I have been *buying* tofu all these years! THANK YOUx3! And what a gorgeous looking piece of tofu that is! Yums!
I've never had "egg tofu" before, but it sounds ridiculously rich and delicious. I might have to try making this. It looks particularly seductive how you served it up with the soy sauce, sesame oil and shallots. yum!
Beautiful tofu ! I like tofu and ur recipe seems so easy.. :D
just stumbled upon your blog... great blog! the recipes are easy too. hehe I didn't know tofu are so easy to make..
Will definitely be visiting more.. I was from Sydney too..
wow! you make this look too easy! tops!
anyway, just found my way to your blog and love it!
Yum! This just went in my "food projects" bookmark folder, I can't wait to try it! Great blog by the way.
Neat! I totally want to make my own tofu now. Adding it my list!
how interesting...my mom would buy the beans herself and process them to make tofu, but that was arduous..your method seems so simple...how does the flavor compare? is it more custard like? Love this style of Hiyayakko tofu.. Fantastic site..so glad to discover yours.
u dunno how much I appreciate this recipe! i'm a tofu fan, especially the eggy ones, but they are sold at quite a unreasonably high price in the asian market in Dublin...tq tq tq....(infinite) for this recipe! i'll make this asap!! cheerios!
More tofu recipes please! I love tofu!
@ Betty: Thanks!
@ The Little Teochew: Thanks!
@ The Wind Attack: Thanks!
@ Bean Sprout's Cafe: Thanks!
@ Swee San: Thanks for stopping by! Love your blog... your LV handbag cake is GORGEOUS!!!!
@ Panda: Thanks for stopping by! Love your blog too!
@ Ella: Thanks!
@ Stef: Thanks!
@ Ravenous Couple: Thanks for stopping by and thanks for your link! Will swing by your site soon. This tofu is more eggy than the normal commercial tofu. It taste similar to the egg tofu you can get from the Asian grocery stores. The texture is smooth but firmer than the silken tofu.
@ Adel: Thanks and you are welcome.
@ D: More tomorrow. :p
nice recipe, the easiest one I read so far, will try it for sure.
BTW when you say 500 g unsweetened soy bean milk do you mean 500 ml ???
Ellie - that looks fantastic!
Minor point though - what you made isn't tofu. It's a soy milk custard. Tofu by definition is coagulated soy milk proteins. What you'e made is soy milk set with coagulated egg proteins. It'll behave differently in key ways, so can't be used like tofu in most recipes.
It's like saying that a cooked cow's milk and egg custard is cheese. It may taste delicious, but it's definitely not cheese!
can you saute etc or cook this like regular tofu? will it crisp up?
@ filipe.garcia: Thanks for letting me know. It's a typo error. Should be 500 ml. I have rectified it.
@ J.Kenji: Point taken. This homemade egg tofu is a very common dish in Malaysia household. We use it the same way as normal tofu. Here are some successes of using this homemade egg tofu as normal tofu:
http://elinluv.blogspot.com/2009/01/homemade-silky-egg-tofu.html
http://esjoie.wordpress.com/2009/02/01/homemade-silky-egg-tofu/
@ greenbean: Yes, you can fry it. Here are some of the recipes and pictures of the deep-fried crispy homemade egg tofu: http://elinluv.blogspot.com/2009/01/homemade-silky-egg-tofu.html
http://esjoie.wordpress.com/2009/02/01/homemade-silky-egg-tofu/
THANK YOU so much for the recipe! It is expensive to get tofu here (in Norway) and this is so easy to make.
Thank you for this recipe. I will definitely give it a try soon. Homemade tofu which is free from all those bad additive in commercial tofu. Thanks a lot. I am so glad I found your blog.
hi, I have tried the recipe. Somehow mine came out not so smooth on the surface, there were lots of bubbles. Any advice would be appreciated.
@ MK Mummy: Yes, you will get some bubbles on the surface. You can reduce the bubbles by straining the mixture thru a fine sieve and try to steam it under lower heat.
We ADORE your blog and are so happy we've found you! We are especially excited to try this recipe!
We did have one question, and it may be a dumb one: How did you actually steam it? Using a bamboo steamer? That's the only way we can see it being possible to do it, but if there is another trick, let us know!! :)
stumbled upon ur blog. great pics n recipes.
why must line with cling wrap? once heated, won't cling wrap be harmful, like chemicals leaching into the food? i'm worried as i'm going to make this tofu for my daughter.
thx.
@ Tammy: Cling wrap helps to easily remove the tofu from the steaming container. If you don't mind to eat the tofu straight from the container, you don't need to use the cling wrap. Make sure if you buy the cling wrap that is suitable for high heat.
You can also make tofu like this, http://vegan-food.suite101.com/article.cfm/a_recipe_for_homemade_tofu
Wow! I had no idea it was soo easy to make tofu! This is amazing!! :)
Made this last night with the sweetend soy milk, kids like it, hubby loved it; reminded him of a Cantonese dish. Added honey to it to make it sweeter. Yummy dessert!!
Oh, this recipe is genius! My mom is making tofu the tradional way, but since I'm not getting home that often, I don't get to eat tofu that much (and the supermarket version is too expensive).
Will definitely try this one! Thanks for sharing! :D
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