- 500 ml soya bean milk (non-sweetened)
- 1/2 tsp salt
- 5 eggs
- 1 tbsp cornflour
- 22cm square tray
- Line the tray with cellophane paper. Combine soya bean milk, salt and eggs, and beat lightly (make sure there are no bubbles).
- Strain the mixture through a fine sieve into the prepared tray. Ensure there are no traces of egg white residue. Bring water to the boil in a steamer. Once the water boils, reduce the heat to low and place the tray in the steamer.
- Steam for 20 minutes until the beancurd is set and cooked. Remove and leave to cool.