Steamed Egg Tofu with Minced Pork
The soft and tender egg tofu accompanied well with the savoury minced pork that is so perfect to go with a bowl of hot rice.
Equipment
- steamer
Ingredients
- 300 g tofu - 1 block
- 120 g egg - 2 large eggs with shell
- 1/2 tsp salt
- 180 g warm water - 160g water + 20g hot water
- 1/2 tbsp spring onion - chopped
- 120 g minced pork (ground pork)
- 1/2 tbsp cooking wine - hua tiao chew
Seasoning
- 1 tsp oyster sauce
- 1/4 tsp sugar
- 1/2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp water
- 1/2 tsp cornstarch - plus 1tsp water, mix well
- 1/2 tsp sesame oil
Instructions
- Boil a pot of water to boiling point, off heat and set aside. Remove tofu from box and place in a bowl, set aside. In another bowl, lightly beat eggs together with warm water with a fork.
- Drain excess water from the tofu and mash it with a fork or masher. Strain the egg mixture directly over the mashed tofu and stir well. Remove bubbles with a spoon, then drop in chopped spring onion and stir well again.
- Remove bubbles with a spoon and cover steaming bowl or plate with an aluminium foil or cling wrap. Prick some holes with a skewer to release hot air when steaming. Steam egg tofu at medium low heat for about 15 minutes to set.
- While steaming the egg tofu, cook the minced pork. Mix seasoning into a small bowl except cooking wine, cornstarch solution and sesame oil.
- Heat up pan with some oil. Fry the minced pork for a while, add 1/2 tbsp cooking wine and continue fry pork to cook, about a minute. Then add seasoning and fry for another minute and drizzle in the cornstarch solution to thicken the sauce.
- Lastly add sesame oil and a dash of pepper. Stir mixture well again and off heat.
- Pour cooked pork over egg tofu and garnish with some chopped spring onion. Serve hot immediately.
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