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