Homemade Egg Tofu (Bean Curd)

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Ready : 25 mins [Prep : 5 mins † Cooking : 20 mins]
Serve : 4 with other dishes (Pict was two portions)
Generic :  Steam
Level :  Easy
Idle :  20 mins Printable Recipe.


Healthy No Preservatives Egg Tofu

Tofu (Bean Curd)” is another common and favorite dish among the Chinese community, especially the Hakka. There is a saying among the Hakka, “if you don’t take Tofu, U are not a genuine Hakka”…LoL. This is how popular Tofu is !!!  First, a little intro – Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks – in much of the same way that traditional dairy cheese is made by curdling and solidifying milk. There are many varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is a good source of protein and has all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. Tofu is an excellent food from a nutritional and health perspective. It is thought to provide the same sort of protection against cancer and heart disease as soya beans. Enough ?? LoL Anyway, Here’s The VianD’s take on Homemade Egg Tofu (Bean Curd).

IngredientS

 

MAIN :

  • Obviously Soya Milk (unsweetened). Four slightly beaten good quality fresh Eggs. To be exact, 500ml of Soya Milk to 4 Eggs (Ratio : 500ml Soya Milk : 4 Eggs). A small bottle of Mineral Water is equivalent to 500ml.
    ~
    If U are interested in making ur own Soya Milk, here’s the recipe – Click here for Soya Bean Milk.

SEASONING :

  • A pinch of Salt. All to taste.

(** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!)


MethoD

 

  • Step 1 : Start by sieving the beaten eggs. Gently mix the Eggs and Soya Milk thoroughly.
  • Step 2 : Transfer the mixture into a deepen plate; lay with Plastic wrap (simply for easy removal from the plate when done). Steam for 15-20 mins in medium heat (poke the middle, if no oozing liquid mixture, it’s done). Let it cool down and harden, better still fridge it for a few hrs. U can fridge for a couple of days without going bad.
    ~
    If U see small holes all over the Tofu, it’s a result of over-steaming, so if U like silky smooth Tofu, watch the heat carefully.
    ~
    When the Tofu is done, U can cook it in many ways. One of which is Click here for “Braised Homemade Egg Tofu”.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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3 Comments Add yours

  1. anisakazemi says:

    Thanks for sharing! Will have to try it soon!

    Like

    1. theviandd says:

      Hi, took a glance at ur Blog, looks great ! Will chk it out later in detail. Btw, thks for commenting and pls do share some pictures if U do try the recipe. Thks…

      Liked by 1 person

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