Homemade Egg Tofu

I made a lot of soya bean juice yesterday and hence also made the above homemade tofu for the very first time. I am very pleased with the outcome and my family like it too. It tastes much better than the Japanese egg tofu sold in supermarket. My compliments go to Wendy for her inspiration that causing me to take out my idle soya maker from the cupboard. What I like most about this is preservative free....!

Here how it looks like after been deep fried.

Source with compliments: Wendy
(Makes 8" round)

INGREDIENTS:

6 Egg
1/3 tsp salt
500ml Unsweetened Thick Soy Milk

1 tsp Corn Starch + 1 Tbsp Water

METHOD:
1. Break eggs and lightly beat with salt. 

Leave aside. Let the salt further break down the egg whites.
2. Put corn starch and water into a big bowl. Stir.
3. Bring thick soy milk to a boil and pour over cornstarch mixture. Stir. Let it cool down to warm.
4. When soy milk has become warm, combine with eggs. Lightly beat.
5. Place a piece of cling wrap into your steaming tin.

For easier handling, wet the tin before putting in the cling wrap.

7. Pour into prepared steaming dish over a strainer/sieve. 

Discard egg white bits that are left in strainer.
8. Steam over low heat for 30 minutes.