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.