How to make Egg Tofu Restaurant Style...but

This recipe was given by a distant relative, who owns a restaurant in Kuala Lumpur. We were invited to eat there several times during our recent trip to Malaysia. Each time, when asked what we would like to have in the restaurant, we would answer in unison, “Can we have the egg tofu”? How could we possibly refuse not to eat such a delightful savoury egg tofu dish? It was served with a crispy coating on the outside and creamy and silky on the inside with a sumptuous topping of pork mince and fragrantly fried chopped salted radish (chye poh). Unfortunately I‘ve never managed to recreate this dish exactly at home. And I am sure I won’t be able to find it at any restaurant here in Sydney. Although, it one of their many signature dishes, I didn’t pursue to find out how they did the meat topping and let it remains a trade secret to its owner. So I tried to do something else with it. Serving the egg tofu with mixed vegetables or added to pork-mince and prawn-mince with black bean sauce. Egg tofu is a very versatile ingredient with a smooth texture and can be used in any recipe to substitute the ordinary tofu. I even used it in steamboat. Please have a go at it.

Ingredients:

500 cc soya milk
5 eggs
½ teaspoon salt
Pinch of pepper and chicken powder stock

Prepare steaming tray by lining an oblong loaf pan lined with cling wrap.

Combine soya milk with eggs and beat lightly.
Strain the mixture into loaf pan.
Bring water to boil and turn it down to medium-low after you put the mixture to steam about 20-30 minutes or a toothpick inserted in it comes out clean. The tofu will not be smooth if the steam is too strong and on high heat. Place pan in cold water and lift the wrap out of your baking pan. Refrigerate.

To have a crispy tofu:

Dust cooked tofu with corn flour and quickly transfer it to a heated fry pan with 1cm of cooking and pan fry for about a minute each side until golden brown. Carefully arrange it on a plate and add meat sauce/vegetables. Serve immediately.