A nutritious and delicious combination of homemade soybean milk and steamed egg tofu served with shrimp and vegetables.
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Soak the soybeans in water for at least 6 to 8 hours. Drain.
Add them to a powerful blender and blend them with 1500ml of water until well blended and smooth.
Strain the blended mixture using a cheesecloth.
Pour the mixture into a pot or a saucepan. Add an appropriate amount of sugar to taste. Bring to a boil, stir occasionally, and skim foam.
Line a 3” x 7” rectangular baking pan or aluminum foil tray with aluminum foil to make the egg tofu easier to remove.
Whisk eggs and mix with fine salt and unsweetened soybean milk. Strain the mixture.
Pour into the foil tray or baking pan and cover with aluminum foil. Steam over medium heat for 12 minutes.
Lift up and remove the egg tofu from the foil tray and cut it into pieces.
In a wok, heat a little oil over medium-low heat. Add the shrimp heads and toss well. Allow the shrimp heads to cook for 2 to 3 minutes, stirring often.
Add water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer for 5 to 7 minutes.
Cut away the root part from the enoki mushrooms. Rinse briefly and drain.
Heat 1 tablespoon of oil in a wok over medium heat. Sauté the sliced ginger and minced garlic until fragrant.
Add the mushrooms, sliced carrots, and baby corn. Stir-fry thoroughly.
Add the shrimp and cook, stirring until pink and opaque.
Pour in the shrimp stock and the oyster sauce. Bring to a boil, stirring occasionally, until the liquid is slightly thickened, and the shrimp and veggies are completely coated.
Thicken the sauce with the flour solution and pour over the steamed egg tofu with the mushrooms and the shrimps.
Ensure the soybeans are soaked for at least 6 to 8 hours for a smoother blend.
Strain the egg mixture to achieve a smoother texture for the egg tofu.
Press down on the shrimp shells while simmering to extract maximum flavor for the stock.
How do I make homemade soybean milk for Egg Bean Curd with Braised Mushrooms and Shrimps?
To make homemade soybean milk, soak 250g of soybeans in water for 6 to 8 hours. Drain the soybeans, then blend them with 1500mL of water until smooth. Strain the mixture using cheesecloth to separate the milk from the pulp. This fresh soybean milk is a key ingredient for your egg tofu.
Can I substitute shrimp with another protein in this Egg Bean Curd recipe?
Yes, you can easily substitute shrimp with chicken, tofu, or even mushrooms for a vegetarian option. If using chicken, ensure it's cooked thoroughly, and for tofu, consider using firm tofu to maintain texture. Adjust cooking times accordingly to ensure everything is cooked properly.
What is the best way to store leftover Egg Bean Curd with Braised Mushrooms and Shrimps?
To store leftovers, let the dish cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently in a pan or microwave before serving to maintain the texture of the egg tofu and shrimp.
What vegetables pair well with Egg Bean Curd with Braised Mushrooms and Shrimps?
In addition to enoki mushrooms, carrots, and baby corn, you can add bell peppers, snap peas, or bok choy for extra color and nutrition. These vegetables complement the dish well and can be stir-fried along with the shrimp for a delicious combination.
Is Egg Bean Curd with Braised Mushrooms and Shrimps suitable for a gluten-free diet?
Yes, this recipe can be made gluten-free by using gluten-free oyster sauce and ensuring that all other ingredients, including the corn flour, are certified gluten-free. Always check labels to confirm that there are no hidden gluten ingredients.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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