Steamed Egg Tufu with Mushrooms

Steamed Egg Tufu with Mushrooms

Adapted from an internet recipe.
This is a quick and simple Singaporean dish. I will verify some of the ingredients measurements when I make this. On my to cook list.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Singaporean
Servings 2 servings

Equipment

  • Steamer
  • Steamer Handles

Ingredients
  

  • 2 tubes egg tofu, I will verify size of tubes
  • ½ package fresh mushrooms, Shiitake, Shimeji, and Enoki, I will verify amount
  • 1-3 Bird's Eye Chilies, seeded and thinly sliced, optional
  • spring onions, sliced, white and green parts
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • black pepper, as desired

Instructions
 

  • Heat a steamer with 1 inch of water, this can be your rice cooker with a steamer tray or a large pot with a trivet. Get out a heatproof plate that will fit either in your rice cooker or pot. If you have a steamer handles, get that out as well and place near the steamer.
  • Slice off the end of a tube of egg tofu, remove the piece from the end, then push out the tofu from the tube.
  • Slice the tofu into ½ inch slices and arrange on the heatproof plate.
  • Remove the stems from the Shiitake mushrooms and discard, thinly slice the mushrooms.
  • Cut off the root sections of the Shimeji and Enoki mushrooms and separate into individual stems.
  • Arrange the mushrooms on top of the egg tofu. Sprinkle with the sliced chilies is using.
  • Mix together the oyster sauce, soy sauce, sugar, sesame oil, and black pepper as desired. Pour over the mushrooms and egg tofu.
  • Place the plate in the heated steamer of your choice, cover, and steam for 10 minutes.
  • Carefully remove the dish from the steamer.
  • Sprinkle the sliced spring onion over the mushrooms and egg tofu.
  • Serve with rice or porridge on the side as a breakfast, lunch, or light dinner. Enjoy.

Notes

Low cost per serving.

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