Egg-Steamed Soft Tofu (Tofu Pudding) – Homemade Chinese Street-Style Snack

Ingredients

• 200 g Dry soybeans (Select plump beans, discard any with holes or discoloration)
• 2 L Water (for soaking and blending) (Enough to cover beans twice their volume for soaking; additional water for blending (approx. 10 × bean weight))
• 1 piece Egg (Large, room‑temperature)
• 0.5 g Salt (Pinch, about 1/8 teaspoon; enhances coagulation)
• 2 Tbsp Brown sugar syrup (or honey) (For sweet serving; optional)
• 1 Tbsp Chili oil (For savory topping; optional)
• 1 stalk Green onion (Finely chopped for garnish; optional)
• 2 g Gypsum powder (calcium sulfate) (Traditional coagulant; optional if you prefer the egg method only)

Instructions

1. Sort and rinse soybeans

   Place the 200 g dry soybeans in a clean bowl. Remove any beans with holes, discoloration, or insect damage, then rinse under running water, gently rubbing to remove dust and impurities.

   Time: PT10M

2. Soak soybeans overnight

   Cover the beans with plenty of water (at least 2 L) and let them soak at room temperature for about 12 hours, or until they have doubled in size and feel slightly soft when pinched.

   Time: PT12H

3. Blend soybeans into slurry

   Drain the soaked beans, place them in the food processor, and add fresh water gradually (about 2 L). Blend on high speed until a smooth, thick beige slurry forms.

   Time: PT5M

4. Filter soy milk

   Set a fine gauze bag inside a large basin. Slowly pour the slurry into the bag, then gently squeeze the bag with your hands to extract the liquid. Continue until the bag feels dry and the soy milk has fully separated.

   Time: PT10M

5. Cook soy milk

   Transfer the filtered soy milk to a pot. Bring to a gentle boil over medium heat, skimming off the foam with a slotted spoon. Once it reaches a rolling boil, lower the heat and simmer for 5 minutes, stirring constantly to prevent sticking.

   Time: PT15M

   Temperature: Medium heat

6. Cool soy milk to 80 °C

   Remove the pot from heat and let the soy milk sit for about 5 minutes, or until a thermometer reads 80 °C (176 °F). This temperature is ideal for egg coagulation.

   Time: PT5M

   Temperature: 80 °C

7. Prepare egg mixture

   Crack one large egg into a small bowl, add a pinch of salt (≈0.5 g), and beat quickly with chopsticks or a whisk until the yolk and white are fully combined.

   Time: PT2M

8. Combine egg with soy milk

   Slowly pour the beaten egg into the 80 °C soy milk while stirring gently in an “A”‑shaped motion. Mix just enough to incorporate; avoid vigorous beating.

   Time: PT2M

   Temperature: 80 °C

9. Steam the tofu curd

   Pour the egg‑soy mixture into a heat‑proof bowl that fits inside your steamer. Bring water in the steamer to a boil, place the bowl inside, cover, and steam on high heat for 8‑10 minutes. Open the lid halfway to release excess steam and prevent the surface from collapsing.

   Time: PT10M

   Temperature: High heat (steam)

10. Finish and serve

    Remove the bowl from the steamer. For a sweet version, drizzle 2 Tbsp brown‑sugar syrup or honey over the tofu. For a savory street‑food style, drizzle chili oil and sprinkle chopped green onion. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

6 g

Carbohydrates

3 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dry soybeans: Yellow split peas (different flavor)
• Instead of Egg: Egg white only (less richness)
• Instead of Salt: Soy sauce (tiny amount)
• Instead of Brown sugar syrup (or honey): Maple syrup, Agave nectar
• Instead of Chili oil: Sichuan pepper oil
• Instead of Green onion: Cilantro
• Instead of Gypsum powder (calcium sulfate): Nigari (magnesium chloride)

Equipment Needed

• Large bowl for soaking
• Food processor or high‑speed blender
• Fine gauze bag or cheesecloth
• Large basin or clean sink
• Pot (minimum 2 kg capacity)
• Slotted spoon
• Thermometer (instant‑read)
• Mixing bowl for egg
• Chopsticks or whisk
• Steamer (bamboo or metal)
• Heat‑proof serving bowl
• Spoon for serving

Critical Steps — Do Not Skip

• Soaking the soybeans overnight
• Filtering the soy milk through the gauze bag
• Cooking soy milk without burning
• Cooling soy milk to the correct temperature (80 °C)
• Steaming the egg‑tofu mixture for the proper time

Chef Tips from the Video

• Use fresh, high‑quality soybeans for the best flavor and texture
• A kitchen thermometer is essential for hitting the 80 °C mark accurately
• If you prefer a traditional gypsum curd, dissolve 2 g gypsum in a little warm water and add it to the cooled soy milk instead of the egg
• The leftover okara (bean dregs) can be pan‑fried with garlic and soy sauce as a tasty side dish

Troubleshooting

Storage

Refrigerator: Store leftover tofu in an airtight container for 2–3 days. Reheat gently in a steamer or microwave.

Freezer: Not recommended; texture becomes grainy after freezing.

Room temperature: Do not keep at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Soy milk can be prepared a day ahead and refrigerated; bring back to 80 °C before adding the egg
• The egg‑tofu curd can be steamed in advance and reheated in a steamer for a few minutes before serving