Skip to main content

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

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…