I am into making tofu after i managed to find natural nigari (a tofu coagulant) at Nature's Glory.
I managed to find recipes for making homemade tofu at KC eg. silken tofu, spinach tofu etc.
Since i manage to make about 2 litres of soya bean milk, I tried to make - Soya bean milk, silken tofu and spinach tofu.
Somehow, the silken tofu did not managed to look like silken tofu but more like smash tofu.
The spinach tofu which uses egg as a coagulant, managed to come through very well .....
The original recipe is from Sam Leong and introduce to us in KC. I use half the recipe
Homemade Spinach Tofu
Homemade Soya Milk 1 litre
5 egg yolks
7 egg whites (That is 7 eggs and remove 2 egg yolks)
Salt ΒΌ tsp
Baby Spinach leave minced 200 g
Preparation
1. Put soya milk in steel container
2. Beat eggs in separate container
3. Pour eggs into the soya milk at mixed well
4. Add salt and mixed well
5. Prepare a 28cm x 22 cm stainless steel tray. Put heavy duty plastic sheet on tray
6. Pour the mixture into the tray. Should not be more than 2.5 cm to 3 cm in height
7. Top with baby spinach leave.
8. Steam for 35 to 45 minutes on high heat
9. Remove cool down, put in refrigerator to store
10. Cut into regular pieces and deep fry in very hot peanut oil or other desired preparation.
Sauce
stir fry some garlic in olive oil followed by 5-6pc of fresh sliced mushroom. When mushroom soften, add canopy abalone sauce/oyster sauce
Pour the sauce over deep fried tofu pieces