Chai Poh Egg Tofu 菜脯鸡蛋豆腐
This savoury chai poh egg tofu is quick to make and yet delicious. Only 3 ingredients are needed to steam this dish, eggs, soya milk (unsweetened) and salt. The egg tofu is already smooth and the extra steps are to just add chai poh (preserved radish) and some sauce. I’m trying to replicate this dish that I always had in one of the local restaurants which I visit quite often and it is a must order dish. This dish is truly tasty and goes down well with hot white rice. But, if you don’t like to add chai poh and the sauce, simply add some light soya sauce with a dash of sesame oil, pepper and a sprinkling of chopped spring onions on top of the egg tofu just after steaming.
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Chai Poh Egg Tofu
Ingredients
Steam Egg Tofu
- 450 ml unsweetened soya milk
- 6 large eggs
- 1/2 tsp salt
Fry Chai Poh
- 120 g chai poh - preserved radish
- 1 tbsp chopped garlic
- 3 tsp sugar
- 1/2 tsp black soy sauce
- 1/2 tsp sesame oil
- 1 tbsp white sesame seeds
- dash of pepper
Sauce
- 1/2 tbsp oyster sauce
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1.5 tbsp water
- 1/8 tsp corn starch
Instructions
Fry chai poh
- Soak chai poh (preserved radish) for about 15 minutes to get rid of the saltiness. Rinse and drain well, then roughly chop to smaller pieces.
- Heat some oil in frying pan, add chai poh and garlic, stir fry till aromatic for about a minute and add chai poh seasoning and fry well. Dish up and set aside.
Steam Egg Tofu
- Combine soya milk and eggs together, gently stir till combined. Pass egg mixture through a sieve and add salt, gently stir well again. Pour egg mixture into a shallow tray (8.5 x 7.5 x 1.5 inch), lined with parchment paper. Then place it in the steaming pot (boiling water) with lid wrapped with muslin cloth. Turn heat to medium low and steam for 5 minutes and open up the lid to release the hot air to escape, then place the lid back and continue to steam for another 7 minutes to set. Remove egg tofu from the steamer and leave to cool down completely.
- Slice egg tofu into pieces and deep fry to golden brown for about 2-3 minutes.
Sauce
- combine the sauce seasoning together in a small pot and bring to boil (add a little more water if you find the sauce is too salty).
- Pour sauce onto serving plate with egg tofu pieces over it, followed by chai poh with some fine cut chilli on top. Serve immediately.
Notes
- I only used half portion of the egg tofu for one meal. Wrap up the the other half with a cling wrap and chill it overnight in the refrigerator. Deep fried the egg tofu straight from the fridge, no need to thaw the tofu. Gently dap with kitchen paper if the tofu is too wet.
- Same as egg tofu, keep half of the cooked chai poh in the chiller for next serving. You may thaw the chai poh in room temperature and keep warm it in the rice cooker after rice is cooked.
- As for the sauce is just enough for one portion, cook fresh sauce for the second portion.
菜脯鸡蛋豆腐 Chai Poh Egg Tofu
这道好下饭的菜脯鸡蛋豆腐是我在一家小饭馆必点的一道菜肴，既然这样爱吃，就自己试试看呗！简单的食材和步骤，做出来的成品还算及格 😀 不想炸豆腐和炒菜脯的话，就把蒸好的鸡蛋豆腐淋上一点酱请，麻油，胡椒粉和葱花就即可享用。
材料：
- 蒸鸡蛋豆腐：
- 450毫升 无糖豆奶
- 6粒 大鸡蛋
- 1/2茶匙 盐
- 炒菜脯
- 120克菜脯碎
- 1汤匙 蒜蓉
- 3茶匙 白糖
- 1/2茶匙 黑酱油
- 1/2茶匙 麻油
- 1汤匙 白芝麻
- 胡椒粉 适量
- 酱汁
- 1/2汤匙 耗油
- 2茶匙 白糖
- 1/2茶匙 麻油
- 1.5汤匙 水
- 1/8茶匙 生粉 （栗粉）
做法：
- 炒菜脯 – 将菜脯碎浸泡在水里15分钟去除些咸味。冲洗净沥干水分，然后稍微剁碎小一点口感比较好。
- 热锅加入少许油，爆香菜铺碎和蒜蓉，炒约1分钟，然后加入菜铺调味料，翻炒均匀即可备用。
- 蒸鸡蛋豆腐 – 豆奶和鸡蛋轻轻的混合均匀（不要打法）过滤，加上盐再拌匀即可。将豆奶液体倒入烤盘子 – 8.5 x 7.5 x 1.5寸（铺上油纸）。用大火把水煮滚，将烤盘放人蒸锅锅盖包上一块干净布，以免蒸水滴入，用中小火蒸5分钟掀开锅盖放出热气，再放上锅盖继续蒸7分钟即可。从蒸锅取出鸡蛋豆腐待凉。
- 将鸡蛋豆腐切成块状，放入热油炸2-3分钟至金黄色即可捞起，沥干油分。
- 酱汁 – 将所有材料拌匀小锅里，煮至滚搅匀即可 （觉得酱汁太咸的话，可加多一点水)。
- 上碟 – 酱汁倒在碟子里，铺上炸好的鸡蛋豆腐及菜脯，撒上少许辣椒丝即可享用。
- 温馨提醒：
- 我只炸了半份鸡蛋豆腐，剩下的一半留隔天（用保鲜膜包好放入冰箱冷藏，不用解冻，直接放入热油炸就可以了）。如觉得豆腐太湿的话，就用厨房纸吸干水分才下锅油炸。
- 菜脯 – 跟鸡蛋豆腐一样，留一半到隔天。温室冷却或放入热饭锅保温也可以。
- 酱料 – 只做一份食用。隔天再煮一份就好了。
wow thank you for the recipe, this is something I’ve never seen or tried making, and now I am inspired to make 🙂
wow that’s an interesting recipe. I never knew eggs can be used to make tofu.
So yummy! The egg tofu slices look really great, Ann.
Is this sweet or salty chai poh?
Hi Lilian, Preserved radish is salty type. That’s need to soak them for a while and fry with seasoning.
Is this sweet or salty chai poh?
Hi Lilian, Preserved radish is salty type. That’s need to soak them for a while and fry with seasoning.
wow that’s an interesting recipe. I never knew eggs can be used to make tofu.
So yummy! The egg tofu slices look really great, Ann.