- 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.
- 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 !!!
Start by sieving the beaten eggs. Gently mix the Eggs and Soya Milk thoroughly. 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.
When the Tofu is done, U can cook it in many ways. One of which is Click here for “Braised Homemade Egg Tofu”.