Egg Tofu

Check Out: Steamed Egg Tofu with Minced Meat Recipe

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.

Common Uses
They are often primarily in Chinese and Asian cooking. They are often steamed or fried, or used in soups.

Names
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.

Storage
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.

Selection
Look out for tofu made with non-GMO soya beans.

How to Cut the Tofu
Egg tofu is usually available in a tube form.

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).

Recipes
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

• Wiki: Egg Tofu
• LifeMojo: Health Benefits of Tofu