Home made egg tofu by Yvonne Cheong

250ml unsweetened soy bean milk; 200ml eggs(abt 4); salt to taste;75ml evaporated milk.

You strain all the above into a plate. Remove bubbles with a spoon to smoothen top.

Steam tofu over low fire for 15 min n cover top with aluminium foil.

Then u can do the usual tofu sauce like claypot style & pour over tofu.

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