Steamed Egg and Tofu with Soy Sauce

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Steamed Egg and Tofu with Soy SauceThis fluffy and creamy recipe combines steamed eggs and tofu mince to perfection. Making steamed eggs is dead simple and with mashed and seasoned tofu they simply help in coming up with the right creamy texture required for this preparation. If you're preparing this recipe for the first time, carefully pay attention to the proportions of the primary ingredients else it may not come out as required. This is a perfect dish for breakfast and tea time because it is light on stomach and rich in vital nutrients at the same time. One can use either light or dark soy sauce for this recipe but I prefer to use the former as it perfectly balances the fluffy base. Let's make this unique and delicious recipe quickly.

Steamed Egg and Tofu with Soy Sauce
Steamed Egg and Tofu with Soy Sauce

Fluffy and creamy tofu and eggs

Enjoy this fluffy, light and delicious preparation which includes steamed eggs cooked with flavored tofu in mashed form giving it a unique texture and flavor.

Preparation Time: 25 minutes
Cooking time: 40 minutes
Servings: 5

  • 8 eggs
  • 400 gm tofu (mashed)
  • 2 tsp light soy sauce
  • 3 to 4 tsp peanut butter
  • 1/2 tsp turmeric powder
  • pinch of white pepper powder
  • pinch of red chili powder
  • 2 tsp unsalted butter
  • spring onions for garnishing
  • 3 to 4 tsp refined oil
  • salt to taste


  1. Break all the eggs in a steamer container and steam them for about 10 minutes.
  2. Once steamed blend them into a thick paste or puree.
  3. Take a large bowl and add egg paste in it.
  4. Add mashed tofu and thoroughly mix both the ingredients with a spoon.
  5. Add peanut butter, turmeric powder, white pepper powder, red chili powder, refined oil and salt.
  6. Mix all the ingredients again and transfer the recipe base into the blender container.
  7. Blend and whip it for about 3 to 4 minutes.
  8. Melt the unsalted butter and apply it with brush inside the steaming container.
  9. Pour the blended paste and steam it again for at least 25 minutes.
  10. Pour a splash of light soy sauce on top of steamed egg and tofu base.
  11. Garnish with chopped spring onions and serve immediately.


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