This recipe for steamed egg tofu is my absolute favorite because it creates such a silky, smooth texture that feels like a warm hug from the inside. Plus, it’s incredibly simple to make and customize, making it a perfect go-to dish for any cozy night in or when I’m craving something light and delicious.
Egg Tofu is a delicate, protein-rich dish that’s incredibly easy to make. My passion is mixing 4 large eggs with 200 ml of water and 1/4 teaspoon each of salt and white pepper, then whisking them until they are thoroughly combined and just a little foamy.
After that, I pour the mixture into a skillet that has been greased with 2 teaspoons of vegetable oil. When the eggs have set just enough to be slid onto a plate, I add 1/2 teaspoon of sesame oil and a powdering of finely chopped green onion.
The result is an egg dish that is light yet satisfying.
Ingredients
Eggs: They are rich in protein; they provide essential amino acids.
Calories: None; used to ensure proper texture.
Enhancing flavor is the primary role of salt.
It is quite essential in very small amounts.
Pepper White: Adds a light spice; anti-inflammatory qualities abound.
Used for greasing, vegetable oil helps prevent sticking.
Optional sesame oil: It gives a hazelnut flavor and healthy fats.
Green Onion: An optional ingredient that imparts a fresh, mild onion flavor and nutrients.
Ingredient Quantities
- 4 large eggs
- 200 ml water
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 teaspoons vegetable oil (for greasing)
- 1/2 teaspoon sesame oil (optional)
- 1 small green onion, finely chopped (optional)
Instructions
1. Break the 4 large eggs into a mixing bowl and whisk them until fully blended.
2. To the eggs, add 200 ml of water, 1/4 teaspoon salt, and 1/4 teaspoon white pepper, and mix until fully incorporated.
3. Through a fine mesh sieve, strain the egg mixture into another bowl so that you can ensure a smooth texture.
4. Fill a pot with sufficient water to generate steam, and place it on the heat source. Bring the water to a vigorous boil.
5. A heatproof dish or shallow bowl can be lightly greased with the 2 teaspoons of vegetable oil and set aside.
6. Strain the egg mixture and pour it into the greased dish.
7. Lower the heat to medium-low, put a steaming rack in the pot, and set the dish on the rack. Cover the pot with a lid. Leave a slight gap to prevent bubbling.
8. The egg mixture should be steamed for about 15-20 minutes or until it has set. To verify that it is set, a toothpick can be inserted into the center. The toothpick should come out clean if the mixture is sufficiently cooked.
9. When the cooking is done, take the dish from the steamer and allow it to cool a bit.
10. If you wish, you can drizzle 1/2 teaspoon of sesame oil over the egg tofu and top it off with finely chopped green onions before presenting it at the table.
Equipment Needed
1. Mixing bowl
2. Whisk
3. Fine mesh sieve
4. Pot
5. Heatproof dish or shallow bowl
6. Steaming rack
7. Lid (to cover the pot)
8. Measuring spoons
9. Toothpick
10. Heat source
11. Optional: Knife and cutting board (for chopping green onions)
FAQ
- Can I use other types of oil instead of vegetable oil for greasing?Certainly! You can use any neutral oil, such as canola or sunflower oil, to grease the container.
- Is the sesame oil necessary?The optional sesame oil adds a subtle flavor to the egg tofu. You can leave it out or opt for a little olive oil instead for another flavor profile entirely.
- Can I make egg tofu without eggs?Egg tofu is typically made with eggs. To make a version of egg tofu without eggs, you might explore tofu recipes that use various gelling agents.
- Can I add other seasonings to this recipe?Certainly! You can adapt the seasoning to your taste. Soy sauce, garlic powder, or even a dash of chili oil can add extra flavor.
- How do I store leftover egg tofu?Any leftovers must be stored in an airtight container, kept in the refrigerator. With the right kind of storage, it should keep for 3 days, maintaining flavor and texture.
- Can I add vegetables to this egg tofu recipe?Certainly! Vegetables like bell peppers or carrots can be very finely chopped and added to the egg mixture before cooking, providing additional texture and nutrition.
- What type of dish should I use for steaming the egg tofu?Prepare a dish or pan for the steam that fit inside your steamer. Grease the dish or pan very well so that the egg tofu will release easily after it’s cooked.
Substitutions and Variations
4 large eggs: For a vegan option, use 1 cup of chickpea flour mixed with 1 cup of water.
200 ml of water: Substitute with 200 ml of vegetable broth for an extra flavor boost.
1/4 teaspoon salt. If you want a richer taste, use 1/4 teaspoon soy sauce.
1/4 teaspoon white pepper: Replace with 1/4 teaspoon black pepper.
1 small green onion, finely chopped (optional): Utilize an equivalent amount of chives or shallots.
Pro Tips
1. Use Room Temperature Eggs: Starting with eggs that are at room temperature can help them blend more smoothly with the other ingredients, resulting in a more uniform texture.
2. Control the Steaming Temperature: Maintain a gentle simmer rather than a rapid boil to ensure that the egg mixture cooks evenly without developing bubbles or becoming tough.
3. Cover with a Cling Film: If concerned about water droplets falling into the egg mixture during steaming, lightly cover the dish with cling film to protect the surface without sealing it completely.
4. Experiment with Flavor Infusions: Add a dash of soy sauce or dashi to the egg mixture for an extra layer of umami flavor without overpowering the dish.
5. Fine-Tune the Steaming Time: Adjust the steaming time based on your particular setup. Steaming for too long can lead to a rubbery texture. Start checking at the 15-minute mark with a toothpick or a thin skewer for doneness.
Egg Tofu Recipe
My favorite Egg Tofu Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Fine mesh sieve
4. Pot
5. Heatproof dish or shallow bowl
6. Steaming rack
7. Lid (to cover the pot)
8. Measuring spoons
9. Toothpick
10. Heat source
11. Optional: Knife and cutting board (for chopping green onions)
Ingredients:
- 4 large eggs
- 200 ml water
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 teaspoons vegetable oil (for greasing)
- 1/2 teaspoon sesame oil (optional)
- 1 small green onion, finely chopped (optional)
Instructions:
1. Break the 4 large eggs into a mixing bowl and whisk them until fully blended.
2. To the eggs, add 200 ml of water, 1/4 teaspoon salt, and 1/4 teaspoon white pepper, and mix until fully incorporated.
3. Through a fine mesh sieve, strain the egg mixture into another bowl so that you can ensure a smooth texture.
4. Fill a pot with sufficient water to generate steam, and place it on the heat source. Bring the water to a vigorous boil.
5. A heatproof dish or shallow bowl can be lightly greased with the 2 teaspoons of vegetable oil and set aside.
6. Strain the egg mixture and pour it into the greased dish.
7. Lower the heat to medium-low, put a steaming rack in the pot, and set the dish on the rack. Cover the pot with a lid. Leave a slight gap to prevent bubbling.
8. The egg mixture should be steamed for about 15-20 minutes or until it has set. To verify that it is set, a toothpick can be inserted into the center. The toothpick should come out clean if the mixture is sufficiently cooked.
9. When the cooking is done, take the dish from the steamer and allow it to cool a bit.
10. If you wish, you can drizzle 1/2 teaspoon of sesame oil over the egg tofu and top it off with finely chopped green onions before presenting it at the table.
