This is the forth and last dish that Roland cooked using the batch of homemade egg tofu. He used only 1/4 of the homemade tofu for this recipe. If you find making egg tofu from scratch a hassle (which shouldn't be because it's really easy and straightforward), you can also use readymade egg tofu from the store.
In case you're wondering the difference between regular tofu and egg tofu is mainly the addition of eggs. Personally I prefer egg tofu over regular tofu because the latter often has this stinky taste that I really do not like. Egg tofu on the other hand has a really nice egg fragrant and the texture is really wonderful. If you have never tried egg tofu, now you have the option to make it yourself at home.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 -pax
Egg tofu ingredients (this portion makes 800g of egg tofu)
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7 eggs
1/2 teaspoon of salt
0.5L of unsweetened soya milk
Other ingredients
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Pan-fry 1/4 of the above-mentioned egg tofu
4 pcs of dried chilli - rehydrated & deseeded
4 cloves of chopped garlic
15g of shredded dried cuttlefish
1 cup of water
2 tablespoons of oyster sauce
1 tablespoon of brown sugar
80g of eggplant - sliced
80g of okra - sliced thinly
1 tablespoon of dark sauce
0.5 teaspoon of salt
Some cornstarch solution
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If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
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