Steamed Egg Tofu recipe

steamed egg tofu recipe Another simple home-cooked dish for tonight. I’m still avoiding deep-fried and spicy food for the moment in case there is another sore throat relapse. Just have to be a bit more cautious with CNY coming up… and I’m sick of taking medicine and feeling ill!

Steamed Egg Tofu recipe

Steamed Egg Tofu
Recipe type: Side Dishes
Cuisine: Chinese
Serves: 4
  • 2 pieces egg tofus (cut into slices)
  • 150-200g minced pork
  • 1-2 prawns (shell, devein, mince then combine with the minced pork to marinate) - I usually add these but I ran out of prawns today so I didn't get to use them.
  • mixed vegetables
  • 3 water chestnuts (minced)
  • ¼ carrot (minced)
  • cornflour
  • 1 tablespoon oyster sauce
  • about ⅓ - ½ bowl of water
Marinade for the minced pork and prawns:
  • ½ - 1 tablespoon oyster sauce
  • a dash of hua diao jiu
  • 1 tsp sugar
  • a dash of ground black pepper
  1. Marinate the minced pork and prawns overnight (or for a few hours).
  2. Add the minced carrot and water chestnut to the minced pork and prawns.
  3. Arrange the sliced egg tofu on a plate for steaming.
  4. Dust the tofu surface with some cornflour so that the minced meat mixture won't slide off after steaming.
  5. Place some minced meat mixture on top of each tofu slice.
  6. Top each individual tofu with a mixture of the mixed vegetable.
  7. Steam on high heat for about 7-8min.
  8. Pour the water (from steaming) from the plate of tofu into a wok. Add about ⅓-1/2bowl more of water.
  9. Add about 1tablespoon of oyster sauce to the water. Adjust amount according to taste.
  10. Add cornflour mixture to thicken the sauce.
  11. Pour the sauce over the steamed tofu.
  12. Serve hot.


If you like this post, please hop over to my Facebook page where I connect with my readers and I would love to have you following me on Pinterest, Twitter and Instagram too 🙂

This entry was posted in Chinese Food, Food for kids, Proteins for the tot, Tofu. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
CommentLuv badge