My Family’s Favorite Tofu Recipe!

By Souped Up Recipes · 20 min

Ingredients

Instructions

1. Drain the excess water from the silken tofu package.
2. In a large bowl, add the tofu, 2 eggs, 1/4 tsp salt and 1/4 tsp ground white pepper, then whisk until the tofu and eggs are as smooth as possible.
3. Pour the mixture onto a heat-proof serving plate and shake and tap it a few times to level it.
4. Cover the plate with a heat-proof lid, set it in a steamer filled with water, and bring the water to a boil over medium heat. Steam for 15 minutes, counting from when the water boils.
5. Meanwhile, heat a wok until smoking hot, add a drizzle of oil and the ground pork, and stir for about 1 to 2 minutes until the meat changes color. Ground beef can replace the pork.
6. Add 1/2 Tbsp Sichuan doubanjiang and stir well. Add the minced garlic, diced Thai bird eye chilies, scallion and cilantro, and stir until fragrant. Soybean paste and red bell pepper can replace the doubanjiang and chilies for a non-spicy version.
7. Add 1 Tbsp soy sauce and 1 Tbsp oyster sauce to the pork and stir well.
8. Quickly mix 3/4 cup water with 1.5 tsp cornstarch, pour into the wok, and stir until the sauce thickens.
9. Remove the steamed egg and tofu from the steamer and pour the pork gravy over it.

Summarized from Souped Up Recipes's video. Watch it for the details.

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