Egg tofu (dàn dòufu, 蛋豆腐 in Chinese) is so easy to make from scratch, unlike many other types of fresh homemade tofu dishes. It is often eaten in China in clay pot dishes, but I find the ready-made type rubbery and overly processed.
Steamed egg tofu is a simple comfort food. In my view, it is best served with a sauce drizzled on top. A simple soya sauce based dipping sauce with fresh lime juice, finely chopped spring onions, finely chopped fresh coriander, fresh minced garlic and ginger has to be my favourite. This recipe serves 4.
Free-range eggs, 6
Soya milk, 500ml
Sea salt, a pinch
Vegetable stock, 1 cube (I like Kallo best)
1. Break the eggs into a big bowl and lightly beat with a fork. 2. Add the soya milk, sea salt and vegetable stock and gently mix well.
2. Strain the mixture and pour it into small ramekins (for individual servings) or any other heat-proof dish or bowl of your choice.
3. Steam the egg tofu mixture on a low heat for 20 minutes. If the heat is not low, the egg tofu will be wrinkly and dry after 20 minutes.
4. Serve hot with any dipping sauce of your choice.