Steamed Egg Tufu with Mushrooms
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.
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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