Homemade Signature Egg Tofu

Measure 350g of unsweetened soy milk into a bowl.

Crack 5 eggs into a separate bowl and whisk them thoroughly.

Strain the whisked egg mixture into the bowl with the soy milk to remove any chalazae or impurities.

Gently mix the strained egg and soy milk until well combined.

Add 1/2 teaspoon of salt and 1/3 teaspoon of MSG (optional) to the mixture. Stir until dissolved.

Strain the entire mixture one more time into a clean bowl to ensure a very smooth texture.

Line small metal bowls or molds with cling film, ensuring the film covers the edges for easy unmolding.

Pour the egg tofu mixture into the prepared molds, filling them about 50% to allow for expansion.

Cover each mold with another layer of cling film and poke several small holes in the top for ventilation.

Place the molds into a steamer with boiling water. Turn the heat to low and steam for 25 minutes. Ensure the lid is slightly ajar to prevent too much steam buildup, which can cause an uneven surface.

Once steamed, remove the tofu from the steamer and let it cool down completely at room temperature for 30-60 minutes.

Carefully unmold the cooled tofu by gently pulling the cling film. Trim any uneven edges and cut the tofu into desired rectangular pieces.

Heat cooking oil in a wok until it starts to smoke, indicating it's very hot.

Carefully slide the tofu pieces into the hot oil. Immediately turn off the heat and deep-fry until the tofu is golden brown and crispy on all sides. The residual heat of the oil will continue to cook it.

Remove the fried tofu from the oil and place it on a plate. Garnish with cucumber slices.