玉子豆腐 (Japanese-Style Egg Tofu )

 

豆漿＋雞蛋，竟然可以變玉子豆腐😳 簡單到唔信，但真係超滑！

Only 2 ingredients = egg + soy milk 🥚 Silky, smooth, and so easy

材料（2–3人份）

• 雞蛋 4隻（約 250g）

• 無糖豆漿 450g

• 鹽 ¼ 茶匙

  
  
  

1. 雞蛋加入鹽，輕輕打勻（避免打入過多空氣）

2. 加入豆漿拌勻

3. 耐熱容器鋪上牛油紙，並噴少許油（方便脫模）

4. 將蛋漿過篩倒入容器（可令口感更細滑）如表面有氣泡，可用牙籤刺破或用火槍輕

5. 蓋上錫紙

👉 蒸法一（蒸爐）：

100°C 蒸 20–25 分鐘至凝固

👉 蒸法二（明火隔水蒸）：

中細火蒸 18–20 分鐘，熄火後焗 5 分鐘

6️取出後淋上少許豉油或鰹魚汁，灑上蔥花即可享用

💡 小貼士

• 可熱食或冷食

• 蒸的時間需視乎厚度及比例略作調整

• 想更滑嫩 → 增加豆漿比例

• 想更結實 → 減少豆漿比例

Ingredients (Serves 2–3)

• 4 eggs (approx. 250g)

• 450g unsweetened soy milk

• ¼ tsp salt

Method

1. Beat eggs with salt gently (avoid incorporating too much air)

2. Add soy milk and mix well

3. Line a heatproof container with baking paper and lightly oil it (for easy removal)

4. Strain the mixture into the container for a smoother texture

5. Remove bubbles with a toothpick or lightly torch the surface

6. Cover with foil and steam

👉 Method 1 (Steam oven):

Steam at 100°C for 20–25 minutes until set

👉 Method 2 (Stovetop steaming):

Steam over medium-low heat for 18–20 minutes,

then turn off heat and let sit covered for 5 minutes

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7. Remove, drizzle with soy sauce, and garnish with spring onions

Tips

• Delicious served hot or chilled

• Adjust steaming time depending on thickness

• More soy milk = softer, silkier texture