This Steamed Egg Tofu with Tomato and Prawn Balls is a comforting, nutritious, and high-protein dish that is perfect for a quick family meal. This recipe brings together silky egg tofu, juicy tomatoes, and sweet, bouncy prawn balls into a healthy, vibrant dish that everyone at the table will love.
It is incredibly easy to make with almost no preparation work. All you need to do is chop the tomatoes, arrange everything on a plate, and steam it for about 8 minutes. Once it is cooked, just drizzle a simple mix of light soy sauce and sesame oil over the top, garnish with fresh chopped spring onions, and serve hot!
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Steamed Egg Tofu with Tomato and Prawn Balls
This Steamed Egg Tofu with Tomato and Prawn Balls is a comforting, nutritious, and high-protein dish that is perfect for a quick family meal
Ingredients
- 2 tomatoes
- 300 g tofu
- 2 eggs
- 300 g prawn paste
Seasoning
- 1.5 tbsp light soya sauce plus 1.5tbsp sesame oil - stir well
Instructions
- Cut a shallow cross at the bottom of the 2 tomatoes. Drop them into a pot of boiling water for about 30 seconds. Remove them as soon as the skins start splitting. Peel off the skin, chop the tomatoes into small chunks, and spread them evenly across your steaming plate.
- Drain any excess water from the tofu block. Use a spoon to scoop large chunks of tofu directly over the bed of cut tomatoes.
- Whisk the eggs lightly with a pinch of salt. Pour the beaten egg mixture evenly over the tofu and tomatoes.
- Put the prawn paste into a bowl and mix well with a dash of pepper. Use a spoon to scoop and shape the paste into small round balls. Drop them directly on top of the tofu and egg mixture.
- Bring your steamer to a boil. Place the plate inside and steam on high heat for 8 to 10 minutes until the the prawn balls are fully cooked.
- Carefully remove the hot plate. Drizzle with light soy sauce and sesame oil to taste, scatter the chopped spring onions on top, and serve immediately.
- 番茄虾丸蒸蛋豆腐 Steamed Egg Tofu with Tomato and Prawn Balls
- 这款番茄虾丸蒸蛋豆腐口感细腻虾丸Q弹原汁原味、营养丰富且富含高蛋白，是一道非常温馨的家常菜 ~
- 材料:
- 2粒 番茄
- 300克 豆腐
- 2克 全蛋
- 300克 虾滑
- 调味料
- 1.5汤匙酱青加1.5汤匙麻油 (搅匀)
- 材料:
- 在番茄底部用刀划“十”字. 放入热开水泡煮约30秒.待表皮裂开后捞起, 轻轻把皮撕开, 切成丁状. 然后排在蒸盘上.
- 豆腐滤出多余的水分. 然后用汤匙舀出块状到番茄上.
- 轻轻把鸡蛋打散, 加入少许盐搅匀后淋在豆腐上.
- 将虾滑放入碗中, 撒上适量胡椒粉拌匀. 用汤匙舀出小虾球在豆腐上即可.
- 水开放入蒸笼大火蒸约8-10分钟. 直到虾丸完全熟透.
- 小心取出热腾腾的蒸盘, 根据个人口味淋上适量调味料. 最后撒上切好的葱花，即可趁热享用.