Steamed tofu with salted and century egg

30 minutes



Think steamed tofu dishes are bland and tasteless? That needn’t be the case. With the addition of a few simple ingredients – these creamy blocks of tofu can be packed full of flavours.
The two types of preserved eggs give this healthy dish a powerful boost of flavors. Add some shiitake and minced pork for the aroma and sweetness. Congrats! You have just added a simple and protein-packed dinner dish to your arsenal!
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Adjust Servings
2blocks firm tofu
3dried mushrooms (soaked then diced)
1century egg (diced)
1salted egg (diced)
150g minced pork
1tbsp light soy sauce
1tbsp Hua Tiao wine
1tbsp sesame oil
1tbsp oyster sauce
1tsp white pepper powder
½tsp corn flour
Chopped spring onions for garnish
Chopped Chillies for garnish
2tbsp light soy sauce
1tbsp sesame oil
3tbsp mushroom water (for soaking shiitake mushrooms)
1tsp dark soy sauce



Soak dried mushrooms with boiling water for 15 minutes. Reserve the liquid.
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Dice soaked mushrooms, salted egg and century egg. Mix together in a bowl.
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Marinate minced pork with light soy sauce, sesame oil, Hua Tiao wine, oyster sauce, white pepper, corn flour and 2 tbsp of mushroom stock. Set aside for 10 minutes.
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Cut each block of tofu into 4 slices and place into a steam proof plate.
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Spoon marinated minced pork over each slice of tofu follow by the diced mushroom and eggs mixture.
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Steam for 10 - 12 minutes.
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In a bowl mix together 2 tbsp light soy sauce, 1 tbsp sesame oil, 3 tbsp mushroom stock and 1 tsp dark soy sauce.
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Drizzle sauce over steamed tofu. Garnish with chopped spring onions and chillies.
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