Legend of Tofu Episode 6 Easy Egg Tofu
Thanks Lorina for sharing the recipe as seen on the picture. She recreates beautiful dishes to satisfy my Taiwanese craving. If you read Chinese, I totally recommend her blog. If you don’t, I am sure google translate can help!
You can easily create tofu by mixing 3 beaten eggs with 250 ml sugar free soy milk. Sift the mixture slowly a few times until the bubbles are minimized or almost invisible. That way, your finished product will be silky smooth. Steam the egg soy milk mixture in a rice cooker. If you are using Ta-Tung rice cooker, put 3 cup of water in the rice cooker to prevent tofu being over heated and turned tough. Place an extra bowl or plate between the rice cooker and the tofu container will also help prevent beehive looking tofu. Keep the lid partially open with a chopstick or spoon helps prevent overheating as well.
To make savoury egg tofu, mixed in with the eggs some powdered seasoning such as salt or soup stock. I also added some crab meat to jazz it up for date night. I typically eat this kind of tofu cold with a handful of chopped green onion, a small pile of shredded roasted seaweeds and fried onion flakes. You can dress yours with any topping you’d like, even the crunched potato chips or nuts will do just fine. Challenge yourself with other tofu receipts.
I also created a sweet version of this egg tofu with some lavendor instead of salt or soup stock. Sprinkle some sugar and chopped cherries makes it a nutritious dessert. How about topping it with some fresh berries, or have you tried the roasted grapes? So amazing!