Easy Homemade Egg Tofu

Easy Homemade Egg Tofu | Soft & Silky Recipe 🥚✨

Homemade Egg Tofu is soft, smooth, and delicately savoury, with a silky texture that melts in your mouth. It is made with simple ingredients and can be steamed, pan-fried, added to soups, or served with a light soy sauce dressing.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour
Servings: 3–4

Ingredients

For the Egg Tofu

  • 4 large eggs

  • 300 ml unsweetened soy milk

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • ½ teaspoon light soy sauce, optional

  • ¼ teaspoon sesame oil, optional

  • Cooking oil for greasing the mould

For the Simple Soy Dressing

  • 1 tablespoon light soy sauce

  • 1 tablespoon warm water

  • ½ teaspoon sesame oil

  • ½ teaspoon sugar

  • 1 teaspoon chopped spring onion

  • Fresh chilli slices, optional

  • Toasted sesame seeds, optional

Instructions

  1. Prepare the steamer.
    Add water to a steamer or large pot and bring it to a gentle simmer.

  2. Prepare the mould.
    Lightly grease a heatproof rectangular container, loaf tin, or small glass dish with cooking oil.

  3. Beat the eggs.
    Crack the eggs into a mixing bowl and whisk gently until the yolks and whites are fully combined. Avoid creating too many bubbles.

  4. Add the soy milk.
    Slowly pour in the soy milk while gently stirring.

  5. Season the mixture.
    Add the salt, sugar, light soy sauce, and sesame oil. Mix gently until combined.

  6. Strain the mixture.
    Pour the egg mixture through a fine-mesh strainer into another bowl or directly into the prepared mould. This removes bubbles and helps create a smooth, silky texture.

  7. Remove surface bubbles.
    Use a spoon to remove any bubbles remaining on the surface.

  8. Cover the mould.
    Cover the container tightly with aluminium foil or a heatproof plate. This prevents steam droplets from falling onto the egg tofu.

  9. Steam gently.
    Place the mould inside the steamer. Steam over low heat for approximately 20–25 minutes.

  10. Check the tofu.
    Gently shake the container. The centre should be set but still have a slight wobble. A toothpick inserted into the centre should come out mostly clean.

  11. Cool the egg tofu.
    Remove the mould from the steamer and allow it to cool at room temperature for approximately 20 minutes.

  12. Chill before slicing.
    Refrigerate the egg tofu for at least 30 minutes. Chilling helps it become firmer and easier to remove from the mould.

  13. Remove from the mould.
    Run a thin knife carefully around the edges. Turn the egg tofu onto a plate or chopping board.

  14. Slice and serve.
    Cut into thick slices or cubes. Serve chilled, gently warmed, or pan-fried until lightly golden.

Optional Pan-Fried Egg Tofu

  1. Chill the egg tofu completely before slicing.

  2. Cut it into thick rounds or cubes.

  3. Lightly coat each piece with cornflour.

  4. Heat a small amount of oil in a non-stick frying pan.

  5. Fry for 1–2 minutes on each side until lightly golden.

  6. Handle carefully because the centre will remain soft and delicate.

Simple Soy Dressing

Mix the light soy sauce, warm water, sesame oil, and sugar until the sugar dissolves.

Spoon the dressing over the egg tofu and garnish with spring onion, chilli slices, and toasted sesame seeds.

Kift’s Tips

  • Use unsweetened soy milk so you can control the flavour.

  • Keep the egg-to soy milk ratio balanced for the best texture.

  • Whisk gently to avoid creating air bubbles.

  • Always strain the mixture before steaming.

  • Steam over low heat. High heat can create holes and a rough texture.

  • Cover the mould to protect the surface from water droplets.

  • Do not overcook the tofu, or it may become firm and rubbery.

  • Chill the tofu before removing it from the mould or slicing it.

  • Use a sharp, lightly oiled knife for cleaner slices.

  • Serve it with rice, noodles, soup, stir fries, or a light dipping sauce.

Storage Instructions

Allow the egg tofu to cool completely before storing.

Keep it in a covered container in the refrigerator for up to 2 days.

Store the tofu with a small amount of clean water or soy milk to help prevent the surface from drying out.

Drain it carefully and pat it dry before pan frying.

Homemade egg tofu is not recommended for freezing because freezing can damage its soft and silky texture.

Watch the Recipe Video

See how Kift makes this soft and silky Easy Homemade Egg Tofu step by step:

YouTube:https://www.youtube.com/shorts/lHfIa8rF-zI

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

Back to blog