Steamed tofu? Standard. Steamed egg? Boring. How about steamed tofu with steamed egg and a whole lot more of flavour and crunch? And indeed, this was what I came up with, that truly represented my passion for ‘rojak’ (means ‘mixture’ in Malay) cooking, lol. I had so much ingredients, sauce & garnish on top that it was impossible to see the egg custard at the bottom of the dish and that was how I created that ‘surprise element’ when the husband digged into it with a spoon. There were several components to the dish but none was complicated to prepare. All that were needed were just the usual Chinese seasonings. Enjoy!
STEAMED TOFU RECIPE
Ingredients (serves 3-4)
6 large prawns, shelled, deveined & diced
100g king oyster mushrooms, diced
1 piece silken tofu 300g
2 cloves garlic, finely chopped
1/2 tbsp vegetable oil
Egg custard ingredients: (combined in a bowl & lightly beaten)
100ml fresh chicken stock
1/2 tsp light soy sauce
1 tbsp oyster sauce
1 tsp light soy sauce
dash of sesame oil
1/2 tbsp Chinese cooking wine
dash of white pepepr
2 stalks spring onions, sliced into thin strips & put in cold water to curl up
1 red chilli, sliced into thin strips
1. Transfer tofu onto steaming dish. Using a knife, slice the tofu into cubes while keeping the whole block in shape.
2. Pour the egg custard mixture into the dish around the tofu and steam at medium heat for about 10 minutes.
3. Heat oil in pan and saute garlic till fragrant. Add mushrooms and stir fry till tender.
4. Add prawns followed by the sauce ingredients. Stir fry till the prawns turn opaque.
5. Pour the prawn mushroom mixture over the steamed egg custard (around the tofu). Garnish with spring onions and chillies before serving.