Something different than tofu, egg tofu. First time making egg tofu. It is easy to make and ready within 15 minutes. It has a light and silky texture and more creamy than ordinary tofu.

Ingredients

• 6 eggs
• 500 ml unsweetened soy milk
• 1/2 tsp salt

First beat the six eggs well. Add the salt and add gradually the unsweetened soy milk. Pour the egg liquid into a sieve. There will be some bubbles on the surface. Remove the bubble for a smooth egg tofu. Steam the tofu egg for 15 minutes and let it cool down a bit before you process the egg tofu further.

Egg tofu is very versatile. You can use the tofu in a stew, soups, or as a side dish. For a nice texture you can slice the egg tofu in chunks and fried it in some vegetable oil. The outside tastes like a fried egg. Crispy on the outside and silky soft in the inside. Add some fried eg tofu to your stir fried vegetables like paksoi or kailan with oyster sauce.

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