Cooking isn’t just about presentation; it’s about serving the best dishes to the people we love. In a simple kitchen, flavors are created by our own hands—flavors that are unforgettable.
You’ve probably tried making tofu and egg at home—the kind of tofu that makes me shake my head when I see how expensive it is at the mall. It’s not that I can’t afford it, but it feels like such a burden to spend that much money just on a small piece of tofu. The idea to make tofu and egg came to me when my husband brought home some soy milk. Yes, he’s been buying soy milk quite often lately; he stopped drinking coffee a long time ago—which I think is a good thing. Replacing coffee with soy milk makes me happy because it’s much healthier and rich in protein. Replacing his heavy breakfast with a glass of soy milk—I wonder how long he’ll be able to stick with it—but hopefully this will be a good start for him.
Well, tofu with eggs is a soy milk dish that’s very easy to make, but trust me, the process can be nerve-wracking. It requires precision and patience—two essential things—even though it uses only two ingredients and is seasoned with just salt.
2 eggs
250 grams soy milk
¼ teaspoon salt
Crack 2 eggs and beat them lightly while stirring, then add salt.
Next, strain the eggs to remove any foam or clumps that might end up in the tofu later.
Add soy milk—I’m using fresh soy milk here—and mix the two together immediately.
Then pour the mixture into a mold and steam over medium heat for about 20 minutes. Wait for it to cool before removing it from the mold.
At first, while making the egg tofu, I was getting more and more pessimistic—it didn’t seem like it was going to work, especially since I forgot to grease the mold with a little water or oil. Ugh, when I took it out, it was a bit sticky and made a bit of a mess. No problem—slowly and patiently, I managed to get it out of the mold.
After removing it from the mold, I immediately cut it into pieces and pan-fried them with a little oil in a skillet. Of course, I was very curious to see how it would turn out. And it turned out great—the egg tofu was just as soft as the one I’d bought at the mall back then. When frying this egg tofu, you really need patience and care because it’s very prone to falling apart. That’s why you should cook it slowly after flipping it, okay?
That’s it for this egg tofu recipe—it only uses 3 ingredients, and I’m sure you’ll love it. Enjoy trying out the recipe!
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Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
