Homemade Japanese-Style Egg Tofu

Ingredients

• 3 Eggs (Beaten)
• 300 g Unsweetened soy milk
• Salt (1 pinch)

Steps

1. 1

   Crack the 3 eggs into a bowl or other container and beat thoroughly until the egg mixture is completely smooth and uniform.

2. 2

   Pour in the unsweetened soy milk and add a pinch of salt. Stir thoroughly until evenly combined.

3. 3

   Pass the egg-and-soy-milk mixture through a fine-mesh sieve to remove bubbles and any pieces of set egg white. Pour the strained mixture into a heatproof mold or steaming container.

4. 4

   Cover the steamer with its lid. Alternatively, cover the container with a lid, aluminum foil, or heatproof plastic wrap to prevent condensed steam from dripping into the mixture.

5. 5

   Place the container in the steamer and steam over low heat for 12–15 minutes, until the mixture is set.

6. 6

   If small bubbles remain on the surface before steaming, skim them off with a spoon or absorb them with a paper towel for a smoother finished surface.

Notes

Keep the heat low while steaming. Excessively high heat can create honeycomb-like holes and reduce the smooth texture.

Nutrition per serving

• side dish
• steamed
• vegetarian
• gluten-free
• high-protein
• East Asian
• meal prep
• no added sugar