The first thing that comes to mind is that tofu is unexciting and bland. It’s not something that people would think of cooking at home or order from a menu in a restaurant unless you are a vegan.
Tofu or bean curd, which is most commonly known in western countries, was first produced in China and has been consumed for over 2,000 years! It was then spread to Japan by the Buddhist monks and other parts of Southeast Asia by Chinese migrants, settling in countries like Malaysia, Singapore and Indonesia. Chinese, vegan or not, across the world have been eating tofu for a very long time, including myself growing up in Penang, Malaysia.
Tofu may be bland but it is the texture – soft to firm – that makes a dish exciting and delicious. This week on my YouTube food channel, I am showing you how to make a soft silken tofu turning it into the star of my dish using common basic ingredients.
Steamed eggs with silken tofu
- silken tofu
- pork mince
- 5 dried shiitake mushrooms
- 1 fresh red chili
- 3 spring onions
- 2 eggs
- light soy
- oyster sauce
- sesame oil
- salt and white pepper
- corn starch
- Soak the dried shiitake mushrooms in hot water. Remove mushrooms from the water once they have soften. Keep the water. Cut and discard the woody stem of mushrooms and then cut the mushrooms until they are really fine
- Cut the spring onions into small slices
- Chop the red chili until its really fine
- In a bowl, combine some pork mince (about 1 small cup) with 1/2 of the chopped mushrooms. Reserve the other 1/2 for a later use. Add 1 tablespoon light soy, 1 tablespoon sesame oil, a dash of whiter pepper and salt to taste. Mix through thoroughly
- Next, add the eggs and 1/4 cup of cold water. Once again, mix through all the ingredients until the mixture is runny and smooth
- Pour into a round shallow bowl
- Remove the tofu from its container. Make sure the liquid inside is drained and tofu is nice and almost dry. Slice the tofu thinly into 1cm size and then slide the tofu to sit on top of the egg mixture
- Prepare the steamer with water and start boiling at high heat. If you don’t have a metal or bamboo steamer, you can improvise by using a deep pot or pan with a lid to steam the eggs and tofu
- Once water is boiling, place the eggs and tofu inside the steamer and steam for 15-20 minutes
- While eggs and tofu is being cooked, make the sauce. In a small bowl, filter the water used to soak the mushrooms, add a bit of corn starch, a bit of white pepper and 1 tablespoon of oyster sauce. Next, heat up a pan on medium-low heat with a little bit of cooking oil. Once the oil is warm enough, toss in the remaining half of mushrooms, give it a quick stir before adding the chili and spring onions. Then add sauce mixture. Turn off the heat
- Remove the eggs and tofu from steamer once cooked. Pour the sauce over it and it’s ready to serve.