Chilled Tofu with Century Egg (for Adults) by Lilian Liong

Ingredients:
1 box of tofu, chilled
1 century egg
Sliced chillies
Spring onions
Fried shallots
Oyster sauce
Sesame oil

Method:
1) Cut the century egg and place on the chilled tofu
2) Drizzle oyster sauce and sesame oil according to your taste
3) Top the century egg with spring onions, chillies and fried shallots

Stuffed Tofu Puff with Chinese Chives by Cathryn Shan-Chong

Recipe Link : http://masakmasaksukumeiplus3.blogspot.com/2012/12/stuffed-tofu-puffs-with-chinese-chives.html

Egg Tofu by Wen Yie

Ingredients:
Homemade soya milk (sugarless)
Whole eggs

Method:
1. Measure equal parts of soya milk and egg.
2. Lightly beat the egg and sieve it.
3. Mix sieved egg with soya milk.
4. Line the ramekin/steam plate with heat proof clingfilm, pour the egg mixer in (can sieve once again).
5. Cover the plate with another layer of clingfilm on top and make a few hole for the steam to release.
6. Steam for 15 mins.
7. Once done, cool it 1st and cut into desire shape. Can store in fridge for few days (still testing can keep for how long).

Tips:
- this egg taufu is very versatile, can add into soup, eat on its own.. I like to fried it a little, more fragrant.
- you may add some seasoning into the egg mixture before steam it.
- use small flame when steaming like making normal steam egg for smooth texture.

Tofu Puffs with Carrots and Baby Corns by Alicia Gan

Ingredients:
7 pcs square tofu puff (cut based on your preferred size)
Some ginger
Some carrots
Some baby corns
1 tbsp of crushed salted bean paste
1/2 tbsp vegetarian mushroom sauce

Method:
1) Stir-fry a bit of ginger then add in carrot & corns & followed by tofu puff.
2) On high heat, add water to cover the tofu puff.
3) Add in seasoning (Bean paste & mushroom sauce) & let it boil.
4) Turn to medium heat and braised for at least an hour.
5) Ready to served with rice or porridge.

Egg Tofu by Chin Pei Ng

Ingredients:
300gm soy milk, unsweetened
4 eggs
1/2 tsp corn flour (mix with 1 tsp water)
Pepper & salt to taste (optional)

Method:
1. Mix the eggs, soy milk, corn flour mixture, pepper and salt together. Mix well and strain.
2. Prepare a steaming container. Line the container with baking paper or heat proof cling wrap as it will be easier to remove the tofu later.
3. Steam it for about 15-20 minutes over low fire. Use a toothpick to test whether the tofu is firm enough. Timing depend on the thickness of tofu.
4. When cooked, let it cool and refrigerate to let it harden.
5. Cut tofu into desired size, pan fry, garnish with sauce or cook it with other dishes.

Pumpkin Porridge & Steamed Tofu by Jojo Josephine

Pumpkin porridge + steam organic tofu with sweet corn paste (steam sweet corn and blend with a bit of water)

Rice, Millet & Quinoa Porridge + Stir Fry Tofu by Hea Fooi Peng

Porridge is cooked from rice+millet+quinoa with red dates & wolf berries.

Mix with green peas and carrot purée for baby.

Stir fried tofu, green & red capsicum, mushroom and egg for toddler.