Name: Silky Egg Tofu Recipe That’ll Make You Forget Meat Exists
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 large eggs; 1 cup unsweetened soy milk; 1/2 tsp salt; 1/4 tsp white pepper; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp honey; 2 garlic cloves, minced; 1 tsp grated ginger; 1/2 cup broth; 1 tsp cornstarch + 1 tbsp water; 1 scallion, sliced; 1/2 tsp sesame seeds

Kickstart your week with this ridiculously easy egg tofu recipe that’s smoother than a jazz saxophonist and packed with flavor. Known as “Japanese tofu” in some grocery stores, this custardy wonder is basically eggs and soy milk playing dress-up as tofu—and it’s about to become your new pantry MVP.

Why This Recipe Works

Texture sorcery: Steam-cooking ensures the tofu sets into a silky, quivering block that melts on your tongue like savory flan.
Sauce game strong: The garlic-soy glaze caramelizes into sticky perfection, adding umami depth without overpowering the delicate tofu.
15-minute hustle: From fridge to plate faster than you can binge-watch a cooking show fail reel.
Pantry-friendly: No weird ingredients—just eggs, soy milk, and basic seasonings you already own.
Versatile canvas: Works as appetizer, main dish, or protein-packed snack with endless riffing potential (see Variations below).

Ingredients

For the egg tofu:

3 large eggs
1 cup unsweetened soy milk (not vanilla-flavored, unless you want dessert tofu)
1/2 tsp salt
1/4 tsp white pepper

For the sauce:

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey
2 garlic cloves, minced
1 tsp grated ginger
1/2 cup chicken or veggie broth
1 tsp cornstarch mixed with 1 tbsp water (slurry)

Garnish:

1 scallion, thinly sliced
1/2 tsp toasted sesame seeds

Equipment Needed

8×4-inch loaf pan
Fine-mesh strainer
Mixing bowls
Whisk
Steamer basket or large pot with lid
Small saucepan
Plastic wrap

Instructions

Step 1: Create the Egg Tofu Base

Crack eggs into a mixing bowl and whisk like you’re trying to impress a French chef—about 90 seconds until fully homogenized. Gradually stream in soy milk while whisking to prevent curdling. Add salt and white pepper, then strain through a fine-mesh sieve into another bowl to nix any eggy lumps. Pro tip: Straining is non-negotiable unless you enjoy tofu with the texture of a golf ball.

Step 2: Steam to Silky Perfection

Pour mixture into a greased loaf pan, cover tightly with plastic wrap (poke 3 steam vents with a toothpick), and place in a steamer. Steam over medium heat for 12 minutes—no peeking! The tofu is done when it jiggles like Jell-O but isn’t liquid when poked with a knife. Let rest 5 minutes before slicing. Steam hack: No steamer? Use a colander set over simmering water in a pot.

Step 3: Whip Up the Umami Glaze

While tofu rests, combine soy sauce, oyster sauce, honey, garlic, ginger, and broth in a saucepan. Simmer for 3 minutes until garlic softens, then stir in cornstarch slurry. Cook another 2 minutes until sauce coats the back of a spoon like glossy lacquer. Kill the heat before it turns into soy syrup.

Step 4: Slice and Sauce Like a Pro

Run a knife along the pan edges, then invert tofu onto a cutting board. Slice into 1-inch thick rectangles—they’ll wobble theatrically, which is half the fun. Arrange on plates, drown in warm sauce, and garnish with scallions and sesame seeds. Serve immediately before anyone tries to “test” the jiggle factor.

Tips and Tricks

Steaming science: Water droplets ruin smooth surfaces. That plastic wrap? It’s not just for leftovers—it creates a condensation barrier. For extra insurance, place a kitchen towel under the pot lid to absorb moisture.

Flavor boosters: Infuse the soy milk with a strip of kombu (dried kelp) for 10 minutes before mixing with eggs. Remove kombu pre-cooking to add subtle oceanic depth without fishiness.

Texture tweaks: For firmer tofu, add 1/2 tsp agar-agar powder to the egg mix. It sets more firmly than gelatin and stays sliceable at room temp—ideal for bento boxes.

Sauce salvage: Over-reduced your glaze? Stir in 1 tbsp broth at a time until it loosens up. Too thin? Mix another 1/2 tsp cornstarch with cold water and reheat.

Leftover magic: Cold egg tofu cubes make killer additions to miso soup or congee. They’ll absorb surrounding flavors like tiny sponges of joy.

Recipe Variations

Spicy Szechuan Style: Swap the sauce for 2 tbsp chili oil, 1 tbsp black vinegar, and a sprinkle of ground Sichuan pepper. Top with crispy fried shallots for crunch contrast.

Thai-Inspired: Sauce gets 1 tbsp fish sauce + 1 tsp lime zest. Garnish with chopped cilantro and crushed peanuts for herbaceous nuttiness.

Breakfast Edition: Skip the sauce, top slices with maple syrup, crispy bacon bits, and a drizzle of sriracha for sweet-heat brunch vibes.

Chawanmushi Twist: Add 1/2 cup dashi broth to the egg mix and steam in individual cups with shrimp/mushroom garnishes for a Japanese savory custard.

Vegan Hack: Use silken tofu blended with 1 tbsp nutritional yeast instead of eggs, and sub coconut aminos for oyster sauce.

Frequently Asked Questions

Can I bake instead of steam?
Technically yes, but expect a denser texture. Bake at 325°F in a water bath for 25-30 minutes until center reaches 160°F. The steam method creates lighter results by preventing protein over-coagulation.

Why did my tofu turn out bubbly?
You whisked too aggressively and trapped air bubbles. Gently stir ingredients with a chopstick or fork instead, or let the mixture sit for 5 minutes pre-steaming so bubbles rise and pop.

How long does this keep in the fridge?
Up to 3 days stored in an airtight container with sauce separate. Reheat gently in a steamer—microwaving turns it rubbery. The texture changes slightly as proteins tighten, but it’s still delicious cold in salads.

Can I freeze egg tofu?
Freezing alters the water structure, creating a spongy texture upon thawing. If you must freeze, do so before saucing and use later in soups where texture matters less.

Is this the same as Chinese steamed eggs?
Similar concept, but Chinese steamed eggs (蒸水蛋) usually skip soy milk and have a higher liquid ratio for even softer texture. Egg tofu holds its shape better for slicing.

Summary

This egg tofu recipe delivers restaurant-quality silkiness with pantry staples, crowned by a lick-the-plate-clean garlic glaze. Whether you’re tofu-obsessed or just texture-curious, it’s a protein-packed blank canvas for global flavors.