Egg Tofu, also known as Tamago Tofu, is a delicate and savoury dish that is popular in many Asian cuisines. It includes Chinese, Japanese, and Korean. People make it from a blend of eggs and soy milk, steamed until they set into a smooth and silky custard-like texture.
What makes egg tofu unique is its light and delicate texture, which is both creamy and firm at the same time. It has a mild and savoury flavour, which makes it a versatile ingredient that you can use in a variety of dishes.
Egg tofu is a popular dish in vegetarian and vegan diets. As it is a great source of protein and you can prepare it without any animal products. It is also a great option for those who are looking for a low-carb or gluten-free alternative to regular tofu.
In this recipe, we will guide you through the process of making egg tofu. It uses simple ingredients and easy-to-follow steps. Whether you are a seasoned cook or a beginner, you will find that making egg tofu at home is a rewarding experience. It will impress your family and friends. So, put on your apron and let’s get started!
What Is Egg Tofu?
Egg tofu is a type of tofu made from a mixture of eggs and soy milk. Unlike regular tofu, made from soybeans and has a spongy texture, egg tofu has a smoother, custard-like consistency. It is a popular ingredient in many Asian cuisines, such as Chinese, Japanese, and Korean. And people often use it in soups, stir-fries, and other dishes. Egg tofu is also a great source of protein and is a popular choice for vegetarians and vegans. It is low in calories and carbohydrates and can be a great addition to a healthy diet.
Why This Recipe Works
This recipe for egg tofu works for several reasons:
- Simple ingredients: The recipe calls for basic ingredients such as eggs, soy milk, and salt. These ingredients are available in most grocery stores and are easy to work with.
- Easy preparation: The preparation process is easy. And does not need any special skills or techniques. Simple mix the ingredients, steam, and slice.
- Customizable: The recipe is versatile and can customize to suit your taste preferences. You can add different seasonings, such as soy sauce or sesame oil, to enhance the flavour.
- Healthy option: Egg tofu is a great source of protein and is low in calories and carbohydrates. It makes it a healthy addition to your diet.
- Delicious result: The final product is smooth and silky tofu with a delicate flavour. It makes it both satisfying and delicious. You can use it in a variety of dishes, such as stir-fries, and soups, or simply eaten on its own as a snack.
Ingredients Required to Make Egg Tofu
- ¼ Cup Room temperature water: This is regular water that is at room temperature. It means that it has not chilled or heated. Useful in this recipe to help dissolve the starch and other ingredients and create a smooth sauce.
- 2 teaspoon Cornstarch or potato starch: This is a fine, white powder that helps thicken the sauce in this recipe. It is a common ingredient in many Asian dishes and is often useful as a substitute for flour.
- ½ tablespoon Sugar: This sweetens the sauce. And balances out the savoury and spicy flavours. You can adjust the amount of sugar to your liking.
- 1 tablespoon Soy sauce: This is a salty and savoury sauce which contains fermented soybeans. It adds depth of flavour to the sauce and also gives the tofu a nice brown colour.
- 1 tablespoon Vegetarian oyster sauce or stir-fry sauce: This is a thick and savoury sauce. That is a common way used in Chinese cooking. It adds a rich umami flavour to the sauce and can be found in many Asian grocery stores.
- 1 tablespoon Doubanjiang chilli bean paste: This is a spicy and salty paste. It’s made from fermented broad beans and chilli peppers. It is a common ingredient in Sichuan cuisine and adds a complex and spicy flavour to the sauce.
- 2 cloves Garlic: This is a pungent and aromatic ingredient that adds depth of flavour to the sauce.
- 1 tablespoon Sesame oil: This is a fragrant and nutty oil that commonly helps in Asian cooking. It adds a rich and flavourful taste to the sauce.
- 3 Tomatoes: These are ingredients added to the sauce for extra flavour and texture. You can substitute sausages with other vegan or non-vegan protein options.
- Neutral oil: This is a cooking oil that has a mild flavour and can withstand high heat. Helps to cook the sausages and tofu in this recipe.
- ½ Onion: This is a sweet and savoury vegetable that adds flavour and texture to the dish.
- 1 Scallion or green onion: This is a type of onion that has a mild and slightly sweet flavour. Helps both in the sauce and as a garnish for the finished dish.
- ¼ cup Egg egg replacement: This is a vegan egg substitute made from mung bean protein. Helps in this recipe to create a custard-like texture for the tofu.
- 10 oz Silken tofu: This is a type of tofu that is smooth and custard-like in texture. Use it as a base for the egg tofu in this recipe.
These ingredients work together to create a flavourful and satisfying dish. That is both vegan and gluten-free.
Tools Required to Make Egg Tofu
To make egg tofu, you will need the following tools:
- Mixing bowl: A mixing bowl helps to combine the ingredients for the sauce and the tofu mixture.
- Whisk: A whisk is useful for mixing the ingredients together. It helps to create a smooth and even sauce and tofu mixture.
- Steamer: A steamer helps to cook the egg tofu. You can use a bamboo steamer or an electric steamer.
- Heat-resistant dish: A heat-resistant dish helps to hold the tofu mixture. While it is being steamed, you can use a heat-proof glass or ceramic dish.
- Knife: A knife helps to chop the onion, garlic, and scallions.
- Cutting board: A cutting board helps to chop the vegetables and sausage.
- Pan: A pan helps to sauté the onion, garlic, and sausage before adding them to the tofu mixture.
- Spatula: A spatula is helpful in stirring and sauteing vegetables and sausage.
Egg Tofu Recipe
Servings: 3 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Course: Main Course Cuisine: Asian Calories: 182 kcal
To make the sauce, combine all the ingredients in a big bowl. And adjust the flavour according to your preference.
To prepare the silken tofu, cut it into 2.5-4 cm (1-1.5″) thick cubes or pieces. Let the tofu remain on a plate to drain excess water.
While waiting, heat a non-stick pan on medium heat and add oil.
Saute the onion and the white parts of the green onion/scallion until they turn translucent. Then add garlic and saute until fragrant.
Add sliced sausages and diced tomatoes, and cook for about 5 minutes or until the tomatoes turn soft.
Add the vegan egg replacement. Continue to cook until it has a scrambled egg consistency, or tofu scramble if using (see notes).
Set aside the sausages, tomatoes and tofu/egg on a small plate.
Using the same pan, add a little oil on medium heat. Toss in the silken tofu and pour the vegan egg/replacement over it.
Cook the tofu for a few minutes before mixing in the tomato and sausage mix.
Pour in the sauce over the sausages, tofu and “egg”, cover the pot, and let it cook for 2 minutes or till the sauce thickens.
Stir everything together. Adjust the seasoning to your taste with more veg oyster sauce or soy sauce, if necessary.
Remove from fire. Garnish with the green parts of the green onion/scallion, and serve hot over steamed noodles or rice.
Egg Tofu: Nutritional Information
Calories: 182 kcal
Protein: 13 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 4 g
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 11 g
Potassium: 232 mg
Fiber: 1 g
Sodium: 653 mg
Vitamin A: 1 IU
Vitamin C: 2 mg
Sugar: 4 g
Iron: 1mg
Calcium: 46 mg
Tips To Make The Best Egg Tofu
Here are some tips to help you make the best egg tofu:
- Use silken or soft tofu for a silky texture that absorbs the flavours of the dish well.
- Allow the tofu to drain excess water by placing it on a plate for a few minutes. Do it before cooking to prevent sogginess.
- Use vegan egg replacement or tofu scramble instead of real eggs to keep the dish vegan.
- Adjust the sauce to your taste preference by adding more sugar or soy sauce.
- Be careful not to overcook the tofu to prevent it from breaking apart.
- Use a non-stick pan or skillet to prevent sticking.
- Cut the tofu into even-sized pieces to ensure that they cook evenly.
- Garnish with green onions for a fresh and flavourful touch.
- Serve hot over steamed rice or noodles for a satisfying and filling meal.
- Experiment with different vegetables and protein sources to make the dish your own.
Storing & Freezing
You can store Egg tofu in an airtight container in the refrigerator for up to 3-4 days. To reheat, heat the tofu in a non-stick pan or in the microwave until heated through.
You can also freeze Egg tofu for up to 2-3 months. To freeze, cut the tofu into pieces and place it in a freezer-safe container or ziplock bag. Thaw the tofu in the refrigerator before using it in your recipe.
It’s important to note that freezing tofu can change its texture, making it more spongy and porous. While it may still be edible and flavourful, the texture may not be as desirable as fresh tofu. So, I would recommend using fresh tofu whenever possible for the best texture and taste.
FAQs
What Is Egg Tofu Made Of?
Egg tofu is made of a mixture of eggs, water, and some kind of coagulant, such as gypsum or potato starch. The mixture is then steamed until it sets into a smooth and custard-like texture. It has a delicate flavour that is like regular tofu but with a slightly richer taste due to the eggs. Some variations of egg tofu may also include more ingredients. Such as vegetables or meat for added flavour and texture.
Can Egg Tofu Be Eaten Raw?
No, Don’t eat egg tofu raw. Like regular tofu, egg tofu also contains raw ingredients. And needs to cook properly before consuming. Eating raw egg tofu can lead to foodborne illness and is not safe for consumption. To enjoy egg tofu, cook it by steaming, or pan-frying. Or stir-frying until heated through. And has a slight golden colour on the outside.
What Is Japanese Egg Tofu Made Of?
Japanese egg tofu, also known as “tamago tofu,” contains a mixture of eggs and Dashi (a Japanese broth of fish and seaweed). And starch. The ingredients whisk together. And then steam until the mixture sets into a custard-like texture. Japanese egg tofu has a delicate and silky texture with a mild flavour. It is like regular tofu but with a little taste of egg. It serves as a topping for rice bowls, in soups, or as a standalone dish. Then, it is garnished with soy sauce, green onions, or grated ginger.
Is Egg Tofu High In Protein?
Yes, egg tofu is high in protein compared to other types of tofu. Since egg tofu contains eggs also to tofu, it has a higher protein content than regular tofu. One serving of egg tofu (3.5 ounces or 100 grams) contains around 10 grams of protein. Yet, the exact protein content can vary based on the specific brand or recipe used to make the egg tofu. Egg tofu can be a good source of protein for vegetarians, vegans. And anyone looking to incorporate more plant-based protein into their diet.
Tofu and paneer have different tastes and textures. Tofu, which contains soybeans, has a neutral flavour and a soft, slightly spongy texture. You can use it as a substitute for meat in vegetarian and vegan dishes. And can absorb flavours well from spices, sauces, and marinades.
Paneer, but, is a type of cheese commonly used in Indian cuisine. It has a mild, slightly tangy taste and a dense, crumbly texture. Paneer often uses in savoury dishes like curries and wraps. It is also used in desserts like rasgulla and sandesh.
Both tofu and paneer can be tasty when prepared in different ways and with different seasonings. The taste preference between the two may vary based on personal preferences and cultural traditions.
In Conclusion
Egg tofu is a versatile and delicious dish that can be enjoyed by anyone, whether you are a vegetarian or not. This recipe combines the delicate and silky texture of silken tofu. Also with the savoury and umami flavours of vegan sausages, scrambled “eggs,”. And a rich and flavourful sauce. With a few simple ingredients and some basic cooking techniques, you can create a good dish. And that is not only delicious but also nutritious and satisfying.
Whether you choose to enjoy this dish on its own or served it over steamed rice or noodles. You’ll appreciate the flavours that come together to create a unique and enjoyable meal. And with the added benefit of being high in protein and low in fat. Egg tofu is a great option for those looking to eat healthier without sacrificing flavour.
So why not give this recipe a try and experience the deliciousness of egg tofu for yourself? Your taste buds and your body will thank you!
Egg Tofu: Step-By-Step Recipe
Ingredients
- ¼ cup of water at room temperature
- 2 tsp Cornstarch or potato starch
- ½ tbsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Vegetarian oyster sauce or stir-fry sauce
- 1 tbsp Doubanjiang chilli bean paste
- 2 cloves of Garlic
- 1 tbsp Sesame oil
- 3 Tomatoes
- Neutral oil
- ½ Onion
- 1 Scallion or green onion
- ¼ cup Egg replacement
- 10 oz Silken tofu
Instructions
- To make the sauce, combine all the ingredients in a big bowl. And adjust the flavour according to your preference.
- To prepare the silken tofu, cut it into 2.5-4 cm (1-1.5") thick cubes or pieces. Let the tofu remain on a plate to drain excess water.
- While waiting, heat a non-stick pan on medium heat and add oil.
- Saute the onion and the white parts of the green onion/scallion until they turn translucent. Then add garlic and saute until fragrant.
- Add sliced sausages and diced tomatoes, and cook for about 5 minutes or until the tomatoes turn soft.
- Add the vegan egg replacement. Continue to cook until it has a scrambled egg consistency, or tofu scramble if using (see notes).
- Set aside the sausages, tomatoes and tofu/egg on a small plate.
- Using the same pan, add a little oil on medium heat. Toss in the silken tofu and pour the vegan egg/replacement over it.
- Cook the tofu for a few minutes before mixing in the tomato and sausage mix.
- Pour in the sauce over the sausages, tofu and "egg", cover the pot, and let it cook for 2 minutes or till the sauce thickens.
- Stir everything together. Adjust the seasoning to your taste with more veg oyster sauce or soy sauce, if necessary.
- Remove from fire. Garnish with the green parts of the green onion/scallion, and serve hot over steamed noodles or rice.
Notes
- Use silken or soft tofu for a silky texture that absorbs the flavours of the dish well.
- Allow the tofu to drain excess water by placing it on a plate for a few minutes. Do it before cooking to prevent sogginess.
- Use vegan egg replacement or tofu scramble instead of real eggs to keep the dish vegan.
- Adjust the sauce to your taste preference by adding more sugar or soy sauce.
- Be careful not to overcook the tofu to prevent it from breaking apart.
- Use a non-stick pan or skillet to prevent sticking.
- Cut the tofu into even-sized pieces to ensure that they cook evenly.
- Garnish with green onions for a fresh and flavourful touch.
- Serve hot over steamed rice or noodles for a satisfying and filling meal.
- Experiment with different vegetables and protein sources to make the dish your own.
