Although tofu is readily available and low cost, it is well worth considering making your own. The tofu we have made ourselves tastes better, is fresher, and smells less eggy. It is also very easy and quick to make, so follow this recipe and have fresh tofu ready to go whenever you want it!
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6 eggs 1/8 teaspoon of salt 300ml (unsweetened) soy milk
Special Cooking Equipment Used
Step 1: Add 6 eggs to a mixing bowl and beat thoroughly. Once the eggs are beaten, slowly add 300ml of soy milk whilst continually mixing, then add 1/8 teaspoon of salt to the bowl and whisk everything together.
Step 2: Pour the mixture through a strainer, and into another bowl to remove any lumps and thick bits.
Step 3: Pour the mixture into a dish suitable for steaming, and then steam on a very low heat for 25 minutes. You might need to steam for a little longer or less depending on the depth of the dish you are using. If you steam the tofu on too a high heat or for too long, you will end up with lots of air holes, and a dryer texture.
Step 4: Allow the tofu to cool to room temperature before cutting it up into cubes or cylinders and using it. We placed our dish in the fridge to speed up the cooling process. Take care when removing the tofu from the container so that it doesn’t break up. Your tofu should now be ready to use!
We hope you enjoyed this quick and simple egg tofu recipe. Stay tuned for plenty of tofu based recipes coming soon where we will show you some creative and tasty ways to use tofu.
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