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Egg tofu (蛋豆腐), as its name suggests, is made a type of savoury tofu flavoured with egg. It is usually (if not always) available in the tube form. Egg tofu has a pale golden yellow colour as a result of the addition of eggs (and occasionally, food colouring). This tofu has a silky soft texture and a fuller, less beany flavour than silken tofu.
They are often primarily in Chinese and Asian cooking. They are often steamed or fried, or used in soups.
1) Chinese (both simplified and traditional): 蛋豆腐 (means “egg tofu/beancurd”)
Mandarin Pinyin: dàn dòufu
2) Chinese (both simplified and traditional): 日本豆腐 (means “Japanese tofu”)
Mandarin Pinyin: rìbĕn dòufu
3) Japanese: 玉子豆腐, 卵豆腐, tamagodōfu
Health Benefits & Properties
As with all tofu, egg tofu is high in calcium, protein and iron, while being low in calories at the same. It helps guards against colon cancer and heart diseases. It is also known to promote energy production and aid in weight loss.
Store unopened tofu in the fridge compartment. Once opened, store in a lid container in fridge and use quickly, usually within two days or sooner. They are usually used for soups, steaming and frying.
Look out for tofu made with non-GMO soya beans.
First, cut egg tofu in half (sometimes the packaging comes with a “dotted line” as a cutting guide). Remove tofu from packaging.
Cut to desired slices (usually flat discs).
Check out recipes with egg tofu as a key ingredient.
Where to Purchase it in Singapore
In fridges, tofu section of supermarkets.
References and Further Reading