This Steamed Tofu with Eggs is so simple yet very delicious. The steamed tofu and egg is paired with classic fragrant shallot/garlic oil with light soy sauce.
What tofu should I use?
Recommend to use silken/soft tofu.
Chef’s Tips
Use warm water to get a softer egg texture.
Tilt the cover slightly and reduce to low heat to steam to get a smooth egg texture.
What to serve with?
Serve with other dishes and a warm bowl of rice.
Shelf Life and Storage
Best consumed on the same day.
Steamed Tofu with Egg Recipe 2 in 1
Equipment
- Steam Basket or Steamer Pot
Ingredients
- 1 packet silken tofu 1 包嫩豆腐
- 1 egg 1 个鸡蛋，室温 room temperature
- 100 ml warm water 100 毫升温水
- 1/8 teaspoon salt 1/8 茶匙盐
- 1 tablespoon garlic or shallot oil 1 汤匙蒜油或葱油
- 1/2 tablespoon light soy sauce 1/2 汤匙生抽
- pinch of sugar 少许糖
- 1 tablespoon fried shallots 1 汤匙炸葱头
- 1 tablespoon diced spring onions 1 汤匙切丁的葱
Instructions
- Rinse bean curd and pat dry. Cut into 1 cm thick pieces. Arrange the bean curd cubes in the middle of a deep steaming plate to form an "S" shape.
- Mix the egg, warm water and salt. Remove air bubbles. Pour the egg mixture around the tofu
- Bring water in a steaming wok to a boil. Place the steaming plate on the rack and steam for 6 minutes. Tilt the cover slightly and reduce to low heat to steam.
- Mix the shallot oil, light soy sauce and sugar. Once the tofu and eggs are cooked, pour the sauce over the dish. Garnish with spring onions and shallots.
Notes
- Use warm water to get a softer egg texture.
- Tilt the cover slightly and reduce to low heat to steam to get a smooth egg texture.