Egg Tofu (Tao Hu Khai)

Egg tofu, sometimes also called “Ei-Tofu”, is a soft tofu made from soy milk and eggs. The eggs give this tofu a yellowish color. In some recipes it is also known as “tofu scallops”, as the sliced rounds resemble scallops.

In Thailand it is known as . In Japan it is called “Tamagodōfu” (玉子豆腐), in China “Yùzǐ Dòufu” (玉子豆腐) or “Jī Dàn Dòufu” (鸡蛋豆腐).

You can find egg tofu in the fresh food section of well-stocked Asian supermarkets. I have so far only ever come across it there in the round tube shape labelled “Silken Tofu Special”, but there are certainly other forms as well.