Stir the eggs and sugar-free soybean milk evenly, add a little salt to taste and stir slightly. Filter soybean milk and egg juice with a strainer and put them in a glass box covered with baking paper.

Heat the rice cooker with 1/4 cup of water. After jumping up, add the steaming tray, soybean milk and egg juice, and put 1.5 cup of water in the outer pot to boil. When steaming eggs and tofu, add a chopstick under the lid to let the steam out, and tofu is not prone to pores.

After the egg tofu is completely solidified, take it out to cool and put it in the refrigerator to cool. When you want to eat, you can easily take out the egg tofu by gently cutting it along the edge and baking the paper with a blade.

Egg tofu with a little soy sauce and chopped green onion is a delicious cold salad!