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Terrific Tofu…

March 14, 2012

Silky Japanese Egg Tofu

One of the joys of Thermomix is learning to make things that I would have never dreamt of making before. Like butter…. or soy milk…… or chocolate!!

Even though the Thermomix is a God send to those who hate cooking, it is a revelation to those who love cooking, LIKE ME! It has opened up a whole new world of cooking things that I had never imagined attempting pre TM.

One of these things is tofu, or, as I know it, bean curd. Made with homemade soy milk (who’d have thought) this Japanese soft egg tofu is almost a custard as it has eggs in it! A very rich buttery yellow tofu, it is sold in plastic tubes in the Asian food shops in the refrigerated section. Try it even if you are not so keen on ordinary bought tofu as it has such a delicate flavour and divine silky texture. Much nicer than the bought stuff!

You can buy Japanese Egg Tofu everywhere and I have had it served at Yum Cha in restaurants in Melbourne but unfortunately have never seen it served in Brisbane. Oh well, I guess I will just have to make my own!! I steam my tofu in ziplock bags or you can do it in a shallow dish and cut it into squares.

500g fresh soy milk
4 eggs
Mix the milk & eggs in the TM on SP 3 for 10 seconds. Strain into a jug then fill snack size zip lock bags and seal, expelling as much air as possible. If you want, you can double the ziplock bag for insurance.
Put into the steamer basket (for one bag) or the Varoma (for 2 or 3 bags) and steam with 500g water on VAROMA temp for 15 minutes.

Serve immediately with a drizzle of soy and ginger juice or cold with soy & sesame oil. Yum. Fantastic in a stir fry or wherever you might use tofu. It will convert even the tofu averted.

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