Tag Archives: Chinese tofu recipe

Get to Know Egg Tofu

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Crispy and custardy egg tofu with chili and honey.
Crispy and custardy egg tofu with chili and honey.

Kristina Cho says that she loves introducing people to egg tofu. Count me in as a new convert who is ever grateful to her now that I’ve made the acquaintance.

While tofu is made by coagulating soy milk, egg tofu is made with a blend of soy milk and eggs that gets steamed. Because of the eggs, it has a more yellow color. What I really fell for is the texture. It is slightly firmer than silken tofu and possesses a wonderful custardy quality. In fact, it reminds me very much of Japanese chawanmushi.

Find it in tube shape like slice-and-bake cookie dough in the refrigerator case of Chinese or Asian markets, beside the usual blocks of tofu.

Cho’s “Seared Egg Tofu with Honey and Soy” is an ideal way to try it, too.

The recipe is from her cookbook, “Chinese Enough” (Artisan, 2024), of which I received a review copy.

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Silken Tofu for a Sultry Day

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On a warm day, this is as simple and delicious as it gets.

On a warm day, this is as simple and delicious as it gets.

 

Bet you never thought you’d see the words, “tofu” and “sultry” together, did you?

After all, the bean curd doesn’t always get the love it deserves. But this easy-breezy dish might just make you a believer.

On a warm, lazy day, there’s nothing better than “Silken Tofu with Avocado.”

It’s from “Every Grain of Rice” (W.W. Norton & Company), the newest cookbook by Chinese cooking authority Fuchsia Dunlop. The cookbook, of which I received a review copy, includes 150 recipes for straightforward, Chinese home-style dishes. Included are helpful primers on Chinese ingredients and cooking techniques.

Cold dishes are traditionally served at the start of a meal. It’s actually a sly way to tide guests over with already prepared noshes while the host gets busy stir-frying the rest of the meal.

Dunlop writes that she first experienced a tofu-avocado dish like this years ago in a restaurant in the southern hills of Taipei, where the cuisine is influenced by Taiwanese street food, as well as Taiwan’s history as a Japanese colony.

Indeed, the flavors of this dish will remind you of a California roll, what with the avocado, soy sauce and hit of wasabi.

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