Steamed Egg with Tofu

Name: Steamed Egg with Tofu
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 pack silken tofu (Around 14 oz); 3 large eggs; ⅔ cup hot water; 1 pinch sea salt; 2 tablespoon soy sauce (or to taste); 1 tsp sesame oil (or to taste); 1 hand full sliced scallions

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Silky, delicate and nourishing. This steamed egg with tofu is a simple and comforting protein-packed dish that's super easy to make. With just five main ingredients and five minutes of prep, you can enjoy this satisfying dish whenever you want!

A bowl of steamed egg custard topped with rectangular slices of tofu and garnished with sliced green onions. The dish is presented on a beige surface with a blue napkin, a gold spoon, and a small plate beside the bowl.

Just like Steamed egg with minced pork, one of my most popular recipes, this steamed egg with tofu is a must try. It's so simple to make, and you may already have all the ingredients in your fridge.

This dish is particularly suitable when you don't feel like cooking much but still want something healthy and comforting. I actually got this idea from my mom - she told me this is what she would make for lunch when she wanted something easy and nutritious.

Another good thing about making this steamed egg with tofu is that you can easily customize it based on your preference — top with chili oil, white pepper powder, crispy fried shallots or whatever you like to make it your own.

Close-up of steamed egg and tofu dish topped with sliced green onions and drizzled with soy sauce, with a spoon lifting a tender piece.

Why You Should Try This Recipe

Quick and easy: Quick to prep, easy to clean up — it's a perfect dish for busy weeknights or lazy weekends.
Light yet satisfying: The smooth, custard-like texture and nourishing ingredients make it a feel-good dish that doesn’t compromise on comfort.
Infinitely customizable: Whether you like it simple or bold, it’s easy to personalize with your favorite seasonings or toppings.

Ingredients You'll Need

An overhead view of labeled ingredients for steamed egg with tofu, including a jar of warm water, a small bowl of soy sauce, a small bowl of sesame oil, three eggs in a bowl, a package of organic tofu, a bowl of sliced scallions, and a bowl of sea salt, all arranged on a beige surface.

Notes

I prefer to use silken tofu for my steamed egg with tofu, because I like how the silky texture matches with the steamed eggs. However, feel free to use other kinds of tofu based on your preference.

Step by Step Instructions

Step 1 - Prepare the steamer

If you have a steamer pot, fill the bottom pot with 2-3 cups of water and bring it to a boil. If you don't have one, use a pot that's big enough to fit your bowl (at least 10 inches wide) and put a steaming rack in it, like the picture below.

A stainless steel steamer pot with a wire rack inside and a partially open lid, placed on a beige countertop.

Step 2 - Prepare the tofu

Meanwhile, pat dry the silken tofu with a paper towel and slice the tofu and lay them down like fallen dominos in a shallow bowl (see picture below). the bowl I use is around 8 inches wide and 2 inches deep.

You can also cut the tofu into small cubes, which is what my mom does when she makes it, as she prefers the tofu to be evenly distributed.

Step 3 - Prepare egg mixture

Whisk 3 eggs in a measuring cup, and add ⅔ cup of hot water (around 160°F/ 70°C, see Tips and Tricks section for more information) to the beaten eggs and mix well.

Pour the egg mixture through a fine mash strainer into the bowl.

Egg mixture being poured through a fine mesh strainer over sliced tofu in a bowl, preparing for steaming.

Step 4 - Steamed for 25 minutes

If you see any air bubbles on the surface, gently pop them, then cover the bowl with a plate before putting it in the steamer pot to cook. This helps ensure your steamed egg comes out perfectly smooth on top.

Steam it over medium heat for 20-25 minutes or until the egg custard is set.

Sliced tofu neatly arranged in a bowl filled with a smooth, uncooked egg mixture.

Step 5 - Add seasoning and toppings

When it's done steaming, carefully take the bowl out from the pot and remove the plate. Sprinkle a pinch of sea salt on top, drizzle 1-2 tablespoons of soy sauce and a bit of sesame oil. Add chopped scallions and enjoy!

Steamed egg with tofu dish topped with sliced green onions and drizzled with soy sauce, with a spoon lifting a tender piece.

Tips and Tricks

Adding hot water to beaten eggs helps the mixture combine more smoothly and creates a silkier, more custard-like texture. Hot water also helps the eggs cook a bit faster during steaming. However, don't worry about measuring the temperature of the water, just make sure you don't use boiling water that will start cooking the egg.
To deepen the flavor, you can replace the hot water you add to the beaten eggs with stock or broth of choice.
Before slicing, gently pat dry the surface of the tofu with dish cloths or paper towel to get rid of excess water
Use a wide shallow bowl so it's easier to cook through.
Feel free to use other steaming methods (ex. bamboo steamer, electric food steamer) of your preference, the cooking time may be a bit different depending on the steaming method.

Recipe FAQs

If I want to add more eggs, how should I adjust the amount of hot water?

Use a 1:1 ratio of eggs to hot water by volume. Since one large egg is about 50 ml, simply match that with an equal amount of hot water. For example, if you use 4 eggs (about 200 ml), add 200 ml of hot water for the best texture.

How do I know when the steamed egg is done?

The egg should be just set. A chopstick inserted in the center should come out clean, with no runny liquid.

How do I enjoy this dish?

I love serving it over rice with some sautéed or blanched veggies on the side — it makes for a comforting and balanced meal. You can also enjoy it on its own as a light, low-carb, high-protein option.

Is this dish gluten-free?

It can be! The main ingredients are naturally gluten-free, but be sure to use a gluten-free soy sauce (such as tamari or a certified gluten-free brand).

Can I make this ahead of time?

Steamed egg with tofu is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently with steam or in the microwave using low power to avoid overcooking.

I hope you enjoy this simple and comforting steamed egg with tofu as much as I do. It’s such a versatile dish and a quick and easy way to add more protein to your meal. I’d love to hear how you make it your own — feel free to share the seasonings or toppings you come up with in the comments. Your ideas might inspire others too!

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