How is Egg Tofu used in Thai cooking?

Egg tofu has a pale-gold colour and a texture that's soft and firm at once - silkier than plain tofu, with a gentle savouriness from the egg and soy milk it's made from. Originally Japanese, it's settled comfortably into Thai cooking, most often in the clear soup with egg tofu and glass noodles that families turn to on days they're feeling under the weather. It's gentle, comforting food. It's delicate, so it slips into the broth at the end and is barely stirred, to keep it whole.

Can I cook with Egg Tofu in a Chiang Mai cooking class?

Yes - we use Egg Tofu in our hands-on classes. Explore them on our Cooking Classes page.

Egg Tofu - Thai Pantry Essentials | Thai Akha Kitchen

Egg tofu has a pale-gold colour and a texture that's soft and firm at once - silkier than plain tofu, with a gentle savouriness from the egg and soy milk…

Egg Tofu - Thai Pantry Essentials | Thai Akha Kitchen Egg tofu has a pale-gold colour and a texture that's soft and firm at once - silkier than plain tofu, with a gentle savouriness from the egg and soy milk…