What The Heck Is Egg Tofu?

Egg tofu is a particular type of tofu available across Asia. It is called 玉子豆腐/tamago tofu in Japanese. The two main ingredients in the egg tofu products you can buy at stores are usually soybeans and eggs. However, some versions use only eggs, leaving out the soybeans. The package is always tube-shaped, making it easy to cut into nice slices. The texture of egg tofu is soft, having a firmness somewhere between thick yogurt and jelly.

If you’re thinking of trying it, it’s simple to prepare. Just cut through the middle of the tube lengthwise, slice the tofu, and you’re all set. You can eat it as it is, fry it or cook it up. It’s versatile and fits well in many dishes, especially soups and stir-fries.

If you happen to be adventurous and want to try to make egg tofu on your own, here is a simple recipe:


200g soy milk
200g eggs (equals about 4 regular sized eggs)
Salt, cooking wine


1. Mix soy milk and eggs
2. Add a pinch of salt and some cooking wine to the eggs and whisk well
3. Combine with the soy milk and mix
4. Lightly grease a steaming bowl. Fill the mixture into this bowl
5. Steam the mixture in a rice cooker for about 15 minutes
6. Once cooled, turn the tofu out and cut it into blocks

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