Steamed Tofu With Egg Food
STEAMED TOFU WITH SALTED EGG
Tofu is a somewhat divisive food. You either love it or dislike it. I believe the reason some people dislike tofu isn't really a matter of taste, but one of texture. Also it's known that tofu is only as flavorful as what it's served with. This may be true to an extent. However the cooking method used to prepare the tofu has just as much an impact.There are many ways to cook tofu. Here, I have chosen to steam tofu. Steaming is one of simplest way to prepare tofu. Instead of chewy, the tofu becomes " pillowy" , especially when steam until just cooked through. So enjoy!
Provided by Angie Liew
Categories Main
Number Of Ingredients 17
Steps:
- Steam salted egg yolks until cooked. Mash it while it's hot.
- Mix egg with seasoning A. Next add in the mashed salted egg yolk. Mix well.
- Place soft tofu onto a steaming plate. Pour the egg mixture above over it.
- Steam using high heat until cooked, about 8 minutes.
- Heat up oil separately, sauté chopped garlic until fragrant. Add in minced meat, stir fry until aromatic. Then add seasoning B and stir well.
- Pour the meat mixture over steamed tofu. Garnish with chopped spring onion and fried shallots.
- Serve hot with rice.
STEAMED TOFU WITH EGG
Make and share this Steamed Tofu With Egg recipe from Food.com.
Provided by addy461b
Categories Chinese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cut up the tofu into chunks and put into a dish suitable for steaming.
- 2. Mix the beaten egg and seasoning ingredients with the tofu chunks.
- 3. Remove the egg white from the salted egg and leave the egg yolk. Chop this egg yolk into pieces and spread over the top of the tofu mixture.
- 4. Make a slit down the length of the red chilli. Slice the chilli in a tangential fashion after removing the stalk and seeds. Spread chilli over the top of the tofu mixture.
- 5. Steam for 10 minutes.
- 6. Scatter chopped spring onion over the steamed tofu.
Nutrition Facts : Calories 188.9, Fat 11.3, SaturatedFat 2.4, Cholesterol 211.5, Sodium 581.6, Carbohydrate 7, Fiber 0.4, Sugar 2.7, Protein 14.6
CHINESE STEAMED EGGS
A very simple egg dish that is cooked by almost every household in China.
Provided by KP Kwan
Categories Main
Time 20m
Number Of Ingredients 6
Steps:
- Beat the eggs in one direction for half a minute.
- Add the remaining ingredients and beat for another minute.
- Filter the mixture twice through a sieve to remove impurities and bubbles.
- Pour the mixture into a shallow dish.
- Use a spoon to skim any bubbles from the surface.
- Set up a steaming station.
- Steam over low heat with the lid on for 8 minutes.
- Drizzle light soy sauce and sesame oil on top and garnish with chopped spring onions.
Nutrition Facts : Calories 116 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 3 servings, Sodium 618 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TOFU WITH STEAMED EGG
This beautiful steamed egg dish is like a savoury panna cotta. It's a brilliant addition to any home-cooked meal, but with the extra protein from the tofu, it also makes a great midweek meal with stir-fried veg and steamed rice on the side. You will need a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, and a large bamboo steamer for this recipe.
Provided by Jeremy Pang
Categories Main course
Yield Serves 2
Number Of Ingredients 7
Steps:
- Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next.
- Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu.
- Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside.
- Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium-low heat (on a rolling boil) for 15-20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes.
- Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve.
STEAMED EGGS WITH MINCED PORK (肉碎蒸蛋)
Steps:
- Marinate the meat with the chicken bouillon powder, light soy sauce and sesame oil. Set it aside as you work on the egg mixture.
- Lightly mix the eggs, fish sauce and chicken bouillon powder together with the warm water until combined.
- Spread the marinated mince on a steam-safe dish.Pro Tip: Make sure that the dish is small enough to fit in your steamer.
- Hover a sieve over the dish and gently pour the egg mixture through. Scoop out any floating bubbles.
- Bring the steamer to a boil and cover the dish in plastic wrap. Place the wrapped dish inside and steam on a low-medium heat for 15-20 minutes or until just cooked.Pro Tip: To know if it's cooked, give the dish a gentle shake. The middle should wobble slightly without releasing any liquid. If it's still moist in the center, let it steam for longer in 3-5 minute intervals until it's ready.
- Meanwhile, combine the light soy sauce, water and sesame oil.
- Take the dish out and pour the sauce on top. Garnish with chopped spring onions.
- Enjoy hot as is or with rice!
Nutrition Facts : Calories 202 kcal, Carbohydrate 1 g, Protein 14 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 193 mg, Sodium 1066 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
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