Soy Milk Egg Tofu + Preserved Eggs Tofu
自製玉子豆腐伴皮蛋
Soy Milk Egg Tofu Dish:
Easy to make at home soft, silky, smooth tofu. This type of tofu is called egg tofu, also known as scallop tofu - which are usually sold in tubes to give it’s circular shape. Off white in colour with a combination of rich egg and soy flavour, this tofu is a definite must try.
Century Egg Tofu Dish:
This classic home made Shanghainese dish is mainly considered as an appetizer or a snack. Usually no cooking is required. This dish combines a contrasting flavour and texture to enhance every bite; smooth, melt in your mouth tofu along with century’s eggs unique taste and texture along with an umami sauce.
Soy Milk Tofu Ingredients:
4 large eggs
1 cup unsweetened soy milk
¼ teaspoon salt
1 - 4x6 inch (roughly 10x15 cm) glass container
1 sheet of saran wrap
1 sheet of parchment paper
Century Egg Tofu Dish Ingredients:
2 century / preserved eggs
2 tbsp bonito
2 tbsp diced spring onion
Parsley for garnish
Sauce Ingredients:
1 ½ tbsp cold water
1 tbsp light soy sauce
½ tbsp aged vinegar
2 tsp sugar
½ tsp chicken powder (bouillon)
2 tsp sesame oil
Method:
Egg Tofu Dish:
Oil the inside of a heat-resistant glass container (or container of your choice that is good for steaming). Align parchment paper at the bottom and 2 sides. This will help remove tofu once finished.
Dissolve salt in soy milk, add eggs and whisk until well mixed. Pour mixture into the glass container and cover with saran wrap.
Steam on medium low heat for 15 minutes, until mixture is solidified. Retrieve and let cool.
Flip plate on top of container and carefully flip container and plate over. Tofu should fall out easily. Remove parchment paper..
Tofu Preserved Egg Dish:
Gently steam century eggs for 8 minutes to ensure yolks are firm. Let cool before cutting. (Since gooey centered century eggs are more common now, lightly steaming the eggs ensures the yolks are firm to work with.)
Mix sauce ingredients together.
De-shell and cut century (preserved) eggs. Place around or on top of tofu. Sprinkle bonito flakes and garnish with parsley. Drizzle sauce on top and it’s ready to serve.
Notes:
Purchase century eggs with a firm center. Using gooey centered eggs will make the dish look aesthetically messy.
Soy Milk:
There are different types and brands of soy milk. The best kind to make tofu with are the ones that come in plastic bottles (commonly found in Toronto Asian supermarkets).
To easily recognize suitable soy milk for tofu making, look for ones that contain as little ingredients as possible. Mainly only filtered water, soybeans and salt.
Century Egg AKA Preserved Egg:
An egg with more English names than it’s colours, this egg is fascinatingly delicious. Though depending on who you ask on YouTube. It generally has a very distinct flavour. The middle part has an earthy, pungent taste with a kick, while the outer layer is more firm and bouncy like gelatin.
Century eggs are cured duck eggs in a mix of clay, salt, ash, quicklime and rice hulls for several months.
There are two types of century eggs, one that has a firm yolk and the other is more gooey. Depending on the preference, the eggs with the gooey center are considered more desirable. However, it depends on the dish you’re making. Firm centered eggs would be much easier to handle.
When purchasing century eggs, there are the more convenient ones that are vacuumed packed in cartons - husk removed. The traditional ones are the ones with a reddish brown husk wrapped around the egg. These eggs can be found in all Chinese supermarkets.
Saran Wrap:
Using saran wrap to prevent condensed steam water from dripping onto the tofu. This causes holes on your steam eggs and tofu. Ensure that saran wrap does not touch food during the steam process. For those who are looking for alternatives, you may use parchment paper to cover.
自製玉子豆腐伴皮蛋
這道經典的上海菜是美味的小吃。入口即化的豆腐與皮蛋獨特的味道 ，這種組合絕對是一種嘗試的食譜。
豆腐材料:
大雞蛋4只
無糖豆漿1杯
鹽1/4茶匙
4x6吋玻璃盒1只
保鮮紙1張
防油紙1張
皮蛋豆腐材料:
皮蛋2只
日本木魚絲2湯匙
蔥粒2湯匙
裝飾用香菜
汁料:
凍滾水1 1/2湯匙
生抽1湯匙
陳醋半湯匙
糖2茶匙
鷄粉半茶匙
麻油2茶匙
做法:
用1張防油紙舗入耐熱玻璃盒內。
豆漿加鹽撹溶，加鷄蛋拂至均勻，倒入玻璃盒內，蓋上另1張保鮮紙。
用中慢火蒸15分鐘，至蛋熟透取出。
等玉子豆腐冷後，小心倒扣在碟上。小心刪除防油紙。
蒸心皮蛋 8 分鐘，以確保蛋黃凝固。等到冷卻後再切割。(溜心皮蛋更常見，蒸皮蛋可確保蛋黃凝固。)\
醬汁成分混合在一起。
皮蛋去壳切片排放豆腐四週，木魚絲放豆腐面，洒上蔥粒，淋上汁料即成。
註:
製作豆腐的豆漿，請尋找成分主要是過濾水、大豆和鹽。
如果用溜心皮蛋，會令菜色很不美觀。
皮蛋有兩種，一種蛋黃結實，另一種粘稠。 根據偏好，具有粘性中心的雞蛋被認為更可取。 然而，這取決於你做的菜。蛋黃結實的皮蛋會更容易處理。
