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Egg‑Steamed Soft Tofu (Tofu Pudding) – Homemade Chinese Street‑Style Snack
A step‑by‑step guide to making silky soft tofu pudding at home using fresh soybeans, homemade soy milk, and a simple egg‑coagulation method. The recipe follows the traditional Chinese street‑food technique, yielding a delicate, melt‑in‑your‑mouth tofu that can be served sweet with brown‑sugar syrup or savory with chili oil and green onion. Includes tips for soaking, filtering, cooking soy milk, and steaming the egg‑tofu curd.
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Critical Success Points
- • 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
Safety Warnings
- • Soy milk can boil over suddenly; keep a hand in front of the pot and watch closely
- • Steam can cause burns; use oven mitts when handling the steamer lid
- • The gauze bag is slippery when wet; handle with care to avoid spills
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