I’m the type of person that if given the choice of skinny (skim) milk to full fat milk, I would always choose full fat.
If you gave me an option of full cream anything versus the skim/skinny option, I’ll always go the full.
Why? Why am I, someone who occasionally makes brief mention of my paleo diet (where dairy is not even on the list) do something like that?
Because, you only get to live once. If I’m going to commit carbocide or lactoside, I might as well go all the way, and not do it by halves
I can’t stand how people order full big meals, and then have a skinny latte or a diet coke (unless they like the taste) as the healthy option.
Seriously, what is the point?
So when the Boy and I last went to the shops for some grocery shopping and he came out of the dairy aisle with 3 different cartons of milk, 2 of them soy milk, I began to question his sanity.
Why on earth did he want soy milk for? Why was he buying “Western” soy milk and not “Asian” soya bean milk? What was he doing? Was he going to start drinking that with coffee? Where are we going to keep that? Our fridge isn’t big enough, or was it?
So many questions, that were unanswered.
That is until dinner was served.
He had made egg tofu. Fresh egg tofu from the aforementioned purchased soy milk. Do you even understand what went through my mind when he said, “Dinner is ready!”?
I never knew that one could attempt tofu making at home, and it had never occurred to me to use normal soy milk. I always envisioned little old ladies or men grinding away on soy beans to generate the milk. That vision is now completely dashed.
On the upside. I can have delicious egg tofu whenever I want now
Homemade Egg Tofu with Minced Pork Recipe
Ingredients for Egg Tofu:
4 large Eggs
500ml of Soy Bean Milk/Soy Milk (unsweetened, preferably fresh)
1/2 teaspoon of Onion Salt (or normal Salt)
Flour (used to dust egg tofu before frying)
200g of Minced Pork
1 teaspoon of Shao Xing Wine
1/2 Tablespoon of Oyster Sauce
1/2 Tablespoon of Premium Soy Sauce (or Light Soy Sauce if unavailable)
1/3 cup (about 80ml) of Chicken Stock (or water)
1 clove of Garlic (minced)
3-4 Button Mushrooms (quartered) – *optional
1 teaspoon of Cornflour mixed with 2 Tablespoons of Water to create thickening
Ground White Pepper
Spring Onion/Coriander to garnish
Whisk eggs and add salt. Add in the Soy Bean Milk and mix well to combine.
Strain mixture (to remove any chalazae/egg white strands) into a steaming container (we used a square Pyrex baking dish) and steam on high heat for 10-15 minutes or until egg tofu is cooked.
Basically, you’re after a silken tofu-like consistency.
Set the container aside to cool.
Once cooled, cut egg tofu into slices. We went with rectangular shapes. Becareful, as they easily break.
For this recipe, we’ve only used half of the egg tofu in the container. You can keep the remainder in the refrigerator.
Dust the egg tofu slices with flour. Once again, becareful when handling them as they easily break.
Deep fry the egg tofu in batches until golden brown. Remove and drain the tofu.
Heat some oil in a wok and add garlic. Fry till fragrant. Add minced pork and break them up with a spatula.
Add Shao Xing Wine, Premium Soy Sauce and Oyster Sauce. Stir well to combine.
Add Chicken Stock and Mushrooms. Keep on medium heat and cook for 3-5 minutes.
Add the thickening (cornflour + water) and stir to combine with sauce. You should notice the sauce starting to thicken.
Turn the heat off and sprinkle some ground white pepper.
Pour sauce over the fried egg tofu and garnish with sliced spring onions or coriander.
Best served with rice.
So tell me my friends, what have you recently discovered you could make at home without buying the finished product at the shops?