Homemade Egg Tofu Topped with Minced Pork and Mushroom by Vanessa Tay


Steam Egg

4 Eggs
250ml Unsweetened Soy Bean Milk
150ml Chicken Broth
1/2 tsp Salt * optional

Pork Topping
200g Minced Pork
** marinate minced pork with
2tbsp light soy sauce
1tsp sesame oil
1tsp Sugar
1tsp Shaoxing Hua Tiao Wine
1tsp corn flour

1pkt Bunashimeiji Mushroom - wash and dry
1/2 tbsp Salted Soy Bean - mash slightly
1 clove Garlic - mince
40ml Water

Thickening and Garnishing
1tsp Corn Flour mixed with 2tbsp Water
(Corn Starch solution to thicken the gravy if you prefer)
Spring Onion for garnishing


Break the eggs into a mixing bowl, lightly beaten, add in unsweetened soy bean milk, chicken broth and salt.
Stir Vigorously { not beating as we don't want to incorporate too much air }
Strain the mixture and pour into a heat proof dish or flan dish
Cover with aluminum foil
Steam over boiling water { started the steamer/wok on high heat to get the water boiling } and when the water was letting off steam, put the bowl of tofu in, turned to medium low flame for about 15-20 min or until cooked
Check by inserting the toothpick to make sure it comes out clean

In the meantime, prepare the minced pork

Heat up wok with 1tbsp cooking oil. Fry the mushroom to bring out the flavour. Removed, set aside
With the remaining oil or add more oil.
Add salted soy bean fry a few seconds, add the minced garlic fry a few seconds unit fragrant. Now add in minced pork and mushroom, stirring well and breaking up the clumps of pork, stir till pork turn opaque.
Add in water and let it simmer for 5 mins

Finally add corn starch solution to thicken the gravy

When the tofu is done, remove from the steamer. Top with the minced pork and sprinkle on the spring onion.