📝 About This Recipe
This elegant dish celebrates the delicate, custard-like texture of egg tofu, a staple in East Asian home cooking that achieves a melt-in-your-mouth consistency when gently steamed. Bathed in a balanced savory-sweet soy reduction and topped with aromatic sizzled aromatics, it offers a sophisticated interplay of warmth and silkiness. Perfect as a light main or a communal side, it embodies the philosophy of simple ingredients transformed through precise technique.
🥗 Ingredients
Main Ingredients
- 2 tubes Egg Tofu (approximately 150g each, chilled)
- 2-3 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
- 1 tablespoon Dried Shrimp (soaked and finely chopped for savory depth)
The Savory Soy Sauce
- 2 tablespoons Light Soy Sauce (high quality for best flavor)
- 3 tablespoons Mushroom Water or Vegetable Stock (reserved from soaking shiitakes)
- 1 teaspoon Oyster Sauce (use vegetarian mushroom-based oyster sauce if preferred)
- 1/2 teaspoon Sesame Oil (toasted)
- 1/4 teaspoon Sugar (to balance the salt)
- 1 pinch White Pepper (ground)
Aromatics and Garnishes
- 2 tablespoons Neutral Cooking Oil (such as grapeseed or peanut oil)
- 1 teaspoon Ginger (peeled and finely minced)
- 2 cloves Garlic (minced)
- 2 stalks Scallions (thinly sliced on a bias)
- 1 piece Fresh Red Chili (de-seeded and sliced for color)
- 1 sprig Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare your steamer setup by bringing 2 inches of water to a boil in a wok or large pot. Ensure the steamer rack is level.
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2
Carefully remove the egg tofu from the tubes by cutting the packaging at the designated marks or ends. Slice the tofu into uniform discs, about 3/4 inch (2cm) thick.
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3
Arrange the tofu slices on a heat-proof shallow rimmed plate. They can overlap slightly in a circular pattern for a beautiful presentation.
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4
Scatter the finely minced rehydrated shiitake mushrooms and chopped dried shrimp over the top of the tofu slices.
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5
Place the plate into the steamer. Cover and steam over medium-high heat for 6-8 minutes until the tofu is heated through and slightly puffed.
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6
While the tofu is steaming, whisk together the light soy sauce, mushroom water (or stock), oyster sauce, sugar, and white pepper in a small bowl until the sugar dissolves.
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7
Once the tofu is done, carefully remove the plate from the steamer. Use a spoon to drain away any excess water that has pooled on the plate to prevent diluting the sauce.
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8
Pour the prepared soy sauce mixture evenly over the warm tofu slices.
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9
In a small saucepan, heat the 2 tablespoons of neutral oil over medium-high heat until it begins to shimmer and shows faint wisps of smoke.
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10
Quickly add the minced ginger and garlic to the hot oil for just 5-10 seconds until fragrant, being careful not to burn them.
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11
Immediately drizzle the hot aromatic oil directly over the tofu and scallions. You should hear a satisfying sizzle as the heat wakes up the flavors.
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12
Garnish with the sliced red chili, fresh cilantro, and the remaining scallions. Serve immediately while piping hot.
💡 Chef's Tips
Handle egg tofu gently as it is very fragile and can break during slicing or plating. Always drain the excess 'steaming water' from the plate before adding the sauce to ensure the flavors remain concentrated. If you are vegan, omit the dried shrimp and use a mushroom-based vegetarian stir-fry sauce instead of oyster sauce. To get the perfect sizzle, ensure the oil is hot enough; a piece of scallion dropped in should bubble vigorously immediately. For a cleaner look, use a sharp, wet knife to slice the tofu tubes.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the savory soy reduction. Pairs beautifully with a side of stir-fried bok choy or gai lan with garlic. Serve as part of a multi-course Chinese meal featuring a crispy protein like salt and pepper shrimp. A chilled glass of Riesling or a light Jasmine tea complements the delicate profile of the tofu perfectly. Add a side of chili oil or crispy garlic bits for those who prefer an extra spicy kick.