Steamed egg with tofu – A simple and delicious Chinese recipe

If you’re bored with meat or have had too much of it, consider trying this steamed egg with tofu.

This recipe is inspired by traditional Chinese steamed eggs. While I have a separate recipe for the basic version, I want to enhance it to create something more exquisite today.

In this dish, I will combine regular and salted eggs with tofu. This addition enriches the classic egg flavor with the unique taste of salted eggs and introduces the extraordinary silky texture of tofu. For the sauce, I will use light soy sauce drizzled with my homemade garlic oil and garnish it with finely sliced curled green onions. 

Voilà! You have a beautiful and enticing dish that will leave you wanting more!

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Ingredients needed to prepare steamed egg with tofu

• Eggs. In this recipe, I will use two types of eggs: regular eggs and salted duck eggs. The salted duck egg adds a rich flavor that enhances the entire dish, while its cooked egg whites and orangish-yellow yolk improve the overall presentation.
• Tofu. I use Japanese egg tofu that comes in a tube, allowing me to cut it into round disks and arrange them in a circle on a plate. Alternatively, you can use silken tofu cut into small cubes.
• Sauce. The eggs and tofu are lightly seasoned with light soy sauce, and sesame oil. I also top the dish with crispy fried onions and their oil for flavor.
• Garnish. Finally, the dish is garnished with a handful of thinly sliced green onions before serving.

Steps to Prepare Steamed Egg with Tofu

Here is a step-by-step guide on preparing Chinese steamed egg with tofu.

1. Crack the eggs into a measuring cup to check the volume. 

2. After measuring, add 1.5 times the volume of water to the beaten eggs. This ratio produces a silky smooth custard that is not too salty. Then, add a pinch of salt and beat the mixture until it is homogeneous.

3. Clean the salted duck egg thoroughly by removing the black ashes and rinsing it with water.  Bring a pot of water to a boil, then place the salted egg in the boiling water to cook until fully hardened, just like preparing regular hard-boiled eggs.

4. Once cooked, remove the salted egg, shell it, and cut it into small pieces.

5. Cut the egg tofu into round cylinders about one centimeter thick. Arrange the tofu pieces in a pattern of your choice on a round ceramic plate with raised edges.

6. Pour the egg mixture over the tofu pieces until almost submerged. Strain the mixture through a fine sieve to remove any bubbles. After pouring, sprinkle the pieces of salted duck egg on top of the tofu.

Gently poke the remaining bubbles with a folded paper towel to break them, as these bubbles can cause the surface of the custard to be uneven. Cover the bowl with cling wrap, aluminum foil, or a large plate.  

7. Set up a steaming station using a large wok and a trivet. Place the plate of tofu and egg on top and steam over low heat. The cooking time will depend on the amount of tofu and eggs, but the egg typically takes about seven minutes to set fully. (Refer to the tip section for more information on the best steaming duration.) remove the plate from the steamer once the egg is set.

8. Drizzle sesame oil, light soy sauce, and shallot oil over the top. For added flavor, sprinkle crispy shallots on top as well. Finally, place thinly sliced curled green onions (spring onions) on top of the egg to garnish.

Tips on how to make the perfect steamed egg with tofu dish

1. The key to a successful steamed egg dish is to use low heat and cover the dish. Using high heat can result in an uneven surface and a lack of smoothness in the custard. Covering the dish is crucial to prevent condensation from dripping onto the surface, which can also cause unevenness. 
2. The ratio of water to eggs is important for achieving the desired texture. A typical ratio is 1 part egg to 1.5 parts water by volume. If you prefer a softer and jiggly texture, you can increase the ratio from 1 part egg to 1.75 parts water.
3. There is no need to use chicken broth or chicken bouillon to replace the water, as it will be seasoned with light soy sauce and highly flavorful crispy shallots and shallot oil.
4. You can choose any tofu that suits your preferences. I used Japaplacenese egg tofu because its shape and firmness made it easy to arrange for an aesthetically pleasing presentation. 
5. Adding crispy fried onions and oil is optional but can significantly enhance flavor. Please refer to my recipe for preparing crispy shallots and shallot oil.
6. You can mix the cooked salted egg evenly into the egg mixture, but I placed most of it on top of the tofu mainly for presentation purposes.
7. The simplest way to separate the yolk and white of a salted egg from its shell is to cut the egg in half with a sharp knife while keeping the shell intact. Then, scoop out the cooked egg. This method is far more efficient than peeling the shell, which often sticks to the egg and makes the process difficult.
8. Mastering the steaming time is one of the most challenging aspects of making this dish perfectly. The egg will not be fully cooked if the steaming time is too short. Conversely, if it is overcooked, the surface of the custard will be uneven. I steam it over low heat and check if the egg is set by tilting the plate slightly after the intended steaming time. If it is not set yet, I continue steaming for another 2-3 minutes. It is perfectly fine to open the steamer to check for doneness, as it will not affect the final result.

Other dishes related to tofu and egg recipe

I have a few more related recipes that I want to share with you since you like steamed egg with tofu.

• Salt and pepper tofu with air-fryer
• Kai Jiew (Thai-style omelet) 
• Steam minced pork with salted egg