To make your own tofu at home, you can use unsweetened soya milk, or soak soya beans and blend them to obtain soya milk.
Madam Heng Chen Kiow, 73, owner and chef of Jiak Zhey Vegetarian Food, prefers to prepare her beancurd from organic soya beans.
She uses homemade egg tofu in dishes such as Braised Beancurd. Here are the recipes.
HOMEMADE EGG TOFU
- 200g organic soya beans
- 500ml water
- 10 eggs (50g each)
- ½ tsp salt
- You will need a metal tray measuring 30.4cm by 22.8cm by 2.5cm.
1. Place the beans in a bowl and pour in the water. Leave to soak for at least eight hours or overnight.
2. Place the soya beans and soaking liquid in a blender and blend into a smooth paste.
3. Use a muslin cloth to filter and squeeze out the soya milk. Repeat this step. You should obtain about 500ml of soya milk.
4. Place the soya milk in a bowl.
5. Crack the eggs into a bowl and beat them well. Add the eggs to the soya milk. Mix well.
6. Season with salt.
7. Line the tray with clingwrap. Pour the soya milk and egg mixture into the tray.
8. Steam for 10 to 15 minutes over medium-low heat until the mixture solidifies. Leave the steamer cover slightly open. Do not fully cover the steamer to achieve a smoother surface for the tofu.
9. After steaming, remove the tofu from the heat and leave it to cool. Place in the fridge for at least two or three hours before frying.
BRAISED HOMEMADE BEANCURD
- 400g of chilled homemade egg tofu, cut into 14 bite-sized pieces
- 400ml oil for deep-frying
- 4 slices of ginger
- 1 bell pepper, cut into 5cm by 2cm pieces
- 1 Tbs light soya sauce
- ¼ tsp sugar
- ¼ tsp salt
- 100ml water
- 4 stir-fried shiitake mushrooms, halved
- Mix ½ tsp of cornflour with 1 Tbs of water
1. Heat the oil over medium heat. Place the chilled pieces of tofu into the oil and deep-fry for about two minutes until golden-brown.
2. Place the tofu on kitchen paper to drain off excess oil.
3. Heat three tablespoons of oil in the wok.
4. Over medium heat, add the ginger slices and fry for 45 seconds until fragrant.
5. Add the bell pepper and fry for 45 seconds. Remove the bell pepper from the heat and place on a plate.
6. With the ginger slices still in the wok, add the light soya sauce, sugar, salt and 100ml of water.
7. Add the fried tofu pieces and fry for 30 seconds.
8. Add the mushroom and bell pepper. Fry for 30 seconds.
9. Add the cornflour mixture. Once the gravy comes to a simmering boil, turn off the heat and transfer the tofu to a serving dish.
10. Serve immediately.
Serves four to five
Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.
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