Chinese Steamed Eggs And Tofu

Indulge in the goodness of protein-rich steamed egg and tofu for a nutritious meal. This dish offers both comfort and taste, perfect with rice or as a low-carb option.

4.63 from 8 votes

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Course: Main Course

Cuisine: Chinese

Diet: Diabetic, Gluten Free, Low Fat

Prep Time: 10

Cook Time: 25

Servings:

Calories: 488kcal

Author: Lei

Ingredients

1 cup Tofu cut into small cubes
3 egg more or less to your liking
6-8 prawns deveined
1/2 cup broccoli more or less to your liking
1 pinch salt
4 tablespoon Olive oil
2 tablespoon spring onion finely cut into small pieces
2 tablespoon soy sauce more or less to your liking
1 cup water The egg liquid-to-water ratio is 1 to 1.2

Instructions

Preparing for steaming: Lay out the tofu pieces on the bottom of the bowl. Meanwhile, whisk together eggs, water, and salt, sifting to remove bubbles. Place prawns and broccoli on top of the dish.
Steaming: Cover the bowl with cling wrap. Put it into the steamer and steam for a minimum of 20 minutes or until the eggs have been set.
Seasoning: Heat oil and spring onions in a small saucepan over medium heat until the spring onions sizzle. Pour this mixture over the dish, add soy sauce, and serve.

Notes

Steaming duration: Starting from around 20 minutes, the time needed to steam varies based on the bowl’s depth and the steamer’s design. Steamers with better airtightness may require less time. To check for doneness, you can use a chopstick to test if the eggs have completely firmed up.
Place cling wrap over the bowl to shield the dish from steaming water.
The dish might seem less hot than it actually is, so exercise caution and test the temperature before taking a bite to avoid burning your mouth.

Nutrition