Homemade Steamed Egg Tofu

Home Made Steamed Egg with Soy Milk

This is a neat one, but delicious steamed dish that goes perfectly with rice! It’s really quick and easy, and I think it’s light and healthy too! so, why not put together a quick dish on the dinner table tonight? Well, this recipe takes a spin off scramble eggs – as you normally put a splash of milk in the scrambled eggs, except you’re putting soy milk in your steamed eggs! Also, you can dress up this dish if you like, or enjoy it as it!

Ingredients:
125mL Soy Milk (unsweetened)
3 Eggs (beaten)
pinch of salt and white pepper

Some people opt out of the white pepper if they’re just looking for the smooth custard look and feel of the steamed egg.

First off, set up your steamer for steaming. This recipe is quick, so you can start preparing this right away! Beat your 3 eggs and season it. Make sure it’s beaten well.

When it’s mixed thoroughly, pour the soy milk into the mixture and beat well again.

Strain the egg mixture through a strainer into a heat proof steam plate, cover it tightly with aluminum foil and set into the steamer. Steam for about 12 to 15 minutes on low.

After you remove it from the steamer, unwrap the tin foil to see the beautiful creation you’ve made! My eggs were over-cooked so it’s not the custard texture that I was looking for on the top as I left it in the steamer so it would stay warm. However, it was smooth and creamy on the inside. I like to add some soy sauce to my eggs, because that is how my dad did it. My mom would actually put a bunch of stuff on top to make the eggs more flavourful. I like the XO Sauce Steamed Egg Tofu for me!

If you like steamed eggs for dinner, try ending with steamed egg for dessert with Dun Daan (Sweet Egg Custard Dessert)

Homemade Chinese Spicy Steamed Tofu

Home Made Spicy Tofu Recipe

Some night, I don’t know what to make – a quick and simple dish to go with rice would be tofu! I like to buy a medium firmness tofu as it’s most versatile. After you steam the tofu it because really silky, smooth and soft. As I only cook for 2 people, I either use half or even a quarter block of Sunrise Tofu which can be purchased from the grocery stores with an Asian aisle (or of course the Asian market). If you know how to handle your tofu, I recommend buying the soft or silken tofu for this recipe! It will become almost a savoury custard.

Ingredient:
1/2 block Tofu
1/2 tsp chili flakes
1/4 cup soy sauce
1 tbsp maple syrup
dash of hot sauce

First, you rinse the block of tofu, and dry it well. The better job you do of drying it, the better the soy sauce will stick to the tofu as an end result.While the tofu is drying, set up the steamer. I then cut up my tofu into little cubes and arrange on a heat proof dish, and sprinkle the chili flakes on top. Cover the dish with aluminum foil so water doesn’t get into the dish while it’s steaming. While the tofu is steaming, prepare the soy sauce mixture by combining the soy sauce, maple syrup and hot sauce.

Steam the dish for about 13-15 minutes depending on the thickness of your tofu. Once it’s soft and heated through, it’s ready to go! Take the dish out of the steamer carefully and pour the soy sauce mixture over top. Serve hot and enjoy. The soy sauce taste really good over rice!

Homemade Dou Fu Hua – 豆腐花

Home Made Dau Fu Fa with Gelatin – Soybean Pudding

This chilled dessert isn’t the traditional style, but this recipe is simple and is great for serving it cold with a simple ginger syrup.

Ingredients:
3 cups Unsweetened Soy Milk
1 package (1 tbsp) Gelatin
1/4 cup water

This simple recipe takes no time to make, but takes a lot of time to set. First, you boil the soy milk slowly as soy milk boils over really quickly. You do not need it at a full boil either to prevent the soy film.

Once the soy milk boils, prepare the gelatin mixture by dissolving the gelatin with the water. Mix thoroughly and then pour it into the soy milk.

I like to have my dou fu hua in little individual bowl, so I pour the solution into little bowls and place into the fridge for it to set for at least a few hours.

In the mean time while the bowls are setting up in the fridge, I like to make the ginger syrup so I can refrigerate the solution as well.

If you want, you can make this dessert the “traditional” way which can be served hot or cold! Here’s the Dau Fu Fa recipe!