Homemade Egg Tofu using Black Soy Beans Milk

If you ask me if I have ever made tofu before a year ago from now, I would probably laugh it off and claim its really silly and quite a waste of time. Well I can't exactly rule out the latter completely since it does take time to make it as compared to just grabbing a ready made box in the grocer. I still remember when I first saw Wendy posting up her recipe, I was amazed. For something you can get for less then a buck...seriously? But I have to admit, somewhere inside, I was curious and eager to know how to do it...especially if I can do it myself, lol! After 2 attempts, I finally conclude that, it ain't really that silly and it was worth doing it from scratch....well sometimes, lol!

A simple healthy fried egg tofu served over some stir fried greens. In my household, we serve tofu at least twice a week, be it steamed, stewed or fried. We love tofu! In fact I will be posting up a some of the tofu dishes that I serve at home in the coming weeks.

Of course, prior to having homemade tofu, you gonna churn out some homemade soy milk! I make soy milk quite often at home, in fact I love serving it warm with you tiao or Ham Chim Peng on a weekend morning, yum! This time round, I have opted to try out black soy beans for this recipe. Taste and texture wise, no difference, just a slight grayish shade that's all.

Recipe of Homemade Egg Tofu (adapted from Wendy's)

500ml fresh unsweetened black soy milk

6 large eggs

1/4 tsp salt

1 tsp of corn flour mixed with 1 tbsp water

• Crack all six eggs in a large bowl, add salt and beat it up lightly. Pour in the soy milk and stir gently yo blend well.
• Add in the cornflour mix and stir well. Strain the whole mixture and set aside for use later.
• Get ready the steamer. Line a heat proof cling wrap on your steaming container. Pour the soy milk mixture in carefully. Then cover it with another cling wrap which will prevent the steam water from dripping over the tofu.
• Steam at low fire for 30 minutes. Let cool completely before removing and cutting it.

Note that the key to making a smoother tofu is the straining of the mixture and steaming it at low fire.

Well, that's about it. It is not that complicated to make it right? But please don't get the impression that I am so darn free as to make tofu whenever I need it, lol!

I reserved half of the egg tofu to make this Basil Chicken and Tofu (similar to Three Cups Chicken) the following day. I added some store bought tou gua (pressed tofu) plus the ones I made. Not trying to boast, but the homemade ones are definitely so much more tastier and flavorful!

I am glad I tried making some tofu and will probably make it again when I get the mood (plus free time). 

Before I end this post, just want to share something with everyone that made me so so happy! My hubby gave me an early birthday surprise, something that I have been wanting for awhile....check it out:

Obviously, I have much to learn about this new toy. Hopefully will produce more quality photos on my blogs in future. ;) Gonna leave you all on this happy note and hope everyone has a wonderful and restful long weekend! Cheers!