Steamed Egg with Tofu

5 from 1 vote

This steamed egg with tofu is a light, nourishing dish made with just five simple ingredients. With a silky, custard-like texture and subtle savory flavor, it’s quick to prepare and easy to customize with your favorite seasonings or toppings. Perfect as a side dish or a light main!

Prep Time5

Cook Time25

Course: Main dish, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Vegetarian

Servings:

Calories: 62kcal

Author: Edwina

Ingredients

1 pack silken tofu Around 14 oz
3 large eggs
⅔ cup hot water

Seasonings and Toppings

1 pinch sea salt
2 tablespoon soy sauce or to taste
1 teaspoon sesame oil or to taste
1 hand full sliced scallions

Instructions

Prepare the Steamer

If you have a steamer pot, fill the bottom pot with 2-3 cups of water, cover 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.

Prepare Tofu and Egg

Meanwhile, slice the tofu (or cut it into cubes) before lining them in a shallow bowl. The bowl I use is around 8 inches wide and 2 inches deep.
Whisk 3 eggs in a measuring cup, and add ⅔ cup of hot water (around 160°F/ 70°C, see notes section for more information) to the beaten eggs and mix well.
Pour the egg mixture through a fine mesh strainer into the bowl with tofu. If you see any air bubbles on the surface, gently pop them.

Steam and Season

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.
Once the water is boiling, steam it over medium heat for 20-25 minutes or until the egg custard is set.
When it's done steaming, carefully take the bowl out from the pot and remove the plate. Sprinkle a pinch of sea salt evenly on top, drizzle soy sauce and a bit of sesame oil. Add chopped scallions and enjoy!

Notes

- 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 as the water is added.

- 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 (like bamboo steamer, electric food steamer) of your preference, the cooking time may be a bit different depending on the steaming method.
- Please see FAQs section for more information.

Nutrition