Skip to main content
logo
Food Advertising by

Salted Egg steamed Tofu



Tofu or soy bean curd is nutritious, full of protein, low in carbohydrates with no oil or sodium.  Rather bland in taste on its own but pairs well with many ingredients.  This is a very easy dish to prepare  with minced meat and Shitake mushrooms topped with salted egg yolk.  The egg yolk adds a golden hue to the colour of this dish.   A fuss-free dish which goes down very well with a bowl of hot, fluffy, white rice.













Recipe for Salted Egg steamed Tofu

Ingredients
  • 4 pieces white soft Tofu
  • 100 gm mince pork
  • 1 Shitake mushroom, soaked, stemmed and chopped
  • 1 salted egg 
  • Sesame oil
Seasoning for mince pork and mushrooms
  1. 1 tsp each of oyster sauce and light soya sauce.
  2. 1.1/2  tsp cornflour
  3. 1/4 tsp sugar
  4. 3 tsp salted egg white
  5. a dash of pepper
 Method
  1. Season the meat with the above seasoning.  Set aside.
  2. Place the 4 pieces of Tofu on a plate.
  3. Scoop some seasoned meat and mushroom paste onto the tofu, level the surface.
  4. Sprinkle on some mashed up salted egg yolk.
  5. Pour on some balance egg white mixed with a bit of water onto the base of the Tofu.
  6. Steam on high heat for about 8 mins.
  7. Drizzle on some sesame oil. 
  8. Serve immediately with white rice
Note :  The above meat paste is enough for  6 pieces of Tofu




Comments

  1. Hi Cheah, I certainly will cook this dish. Just bought some salted eggs and I can get the traditionally prepared tofu at the market near my MIL's place. Looks yummy and hassle-free.

    ReplyDelete
    Replies
    1. Traditionally prepared tofu must be good in any preparation, Kimmy!

      Delete
  2. Hi Cheah, the tofu looks so yummy and the salted eggs is a new one and a must try . Thanks for sharing .

    ReplyDelete
    Replies
    1. You're welcome. Salted egg seems to be appearing in many restaurant menus lately.

      Delete
  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 29, 2013 at 1:02 PM

    Hi Cheah, Salted egg is my favourite. I used it to cook any dish that comes to my mind. I am contended just having plain porridge and a salted egg.

    ReplyDelete
    Replies
    1. Yes, simple and light. I do that sometimes too.

      Delete
  4. Hi Cheah,
    I love tofu very much and yours with salted egg must be super yummy! Lovely clicks too!!

    ReplyDelete
  5. Simple yet attractive. I shall bookmark this and try it next time!

    ReplyDelete
  6. I love salted egg yolk anything but I have never tried it with tofu! Definitely trying this combi soon! Looks healthy yet delicious ;)

    ReplyDelete
  7. This is so appetizing, Cheah. A perfectly healthy and delicious summer dish.

    ReplyDelete
  8. Cheah , I love tofu prepared this way ! Fuss-free indeed :D Will try to add salted egg next time . Thanks for the idea !

    ReplyDelete
  9. Hi Cheah,
    This is a healthy and yummy dish.
    Love that you added shiitake mushroom and salted egg.
    Must try to cook this soon :)
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.