Steamed tofu with salted and century egg – 双黄蒸豆腐

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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  • Servings: 4

  • Time: 30 minutes

  • Skill: Easy


  1. 2 blocks firm tofu

  2. 3 dried mushrooms (soaked then diced)

  3. 1 century egg (diced)

  4. 1 salted egg (diced)

  5. 150g minced pork

  6. 1 tbsp light soy sauce

  7. 1 tbsp Hua Tiao wine

  8. 1 tbsp sesame oil

  9. 1 tbsp oyster sauce

  10. 1 tsp white pepper powder

  11. ½ tsp corn flour

  12. Chopped spring onions for garnish

  13. Chopped Chillies for garnish


  1. 2 tbsp light soy sauce

  2. 1 tbsp sesame oil

  3. 3 tbsp mushroom water (for soaking shiitake mushrooms)

  4. 1 tsp dark soy sauce


  1. Soak dried mushrooms with boiling water for 15 minutes. Reserve the liquid.

  2. Dice soaked mushrooms, salted egg and century egg. Mix together in a bowl.

  3. 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.

  4. Cut each block of tofu into 4 slices and place into a steam proof plate.

  5. Spoon marinated minced pork over each slice of tofu follow by the diced mushroom and eggs mixture.

  6. Steam for 10 - 12 minutes.

  7. In a bowl mix together 2 tbsp light soy sauce, 1 tbsp sesame oil, 3 tbsp mushroom stock and 1 tsp dark soy sauce.

  8. Drizzle sauce over steamed tofu. Garnish with chopped spring onions and chillies.

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