Steamed tofu and egg with pork gravy
Souped Up Recipes · ♥ 3.6K likes · 64.3K views · 4 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 100 g ground pork
- 3 cloves minced garlic
- 3 whole Thai bird eye chilies
- 2 whole scallion
- 3 leaves cilantro
- 1 package silken tofu
- 2 whole eggs
- ⅓ tsp salt
- ground white pepper
Pour the water off the tofu and put it in a big mixing bowl with the eggs, salt and white pepper. Break the tofu as fine as possible with a whisk and mix thoroughly.
Pour into a heat-proof serving plate; shake and tap to level. Put it in a steamer with water, covered with a heat-proof lid so water does not drip in.
Bring the water to a boil on medium, then steam 15 minutes, counting from the boil.
- oil
Heat the wok to smoking, add a drizzle of oil and the ground pork; stir over high heat until it changes color, about a minute.
- ½ tbsp Sichuan Doubanjiang
Add the doubanjiang and stir; toss in the garlic, chilies, scallion and cilantro and stir until fragrant.
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
Season with the soy sauce and oyster sauce and stir well.
Seasoning and thickening the gravy
Mix the water and cornstarch until no lumps remain, pour into the wok and stir until the sauce thickens.
- ¾ cup water
- 1½ tsp cornstarch
Lift the steamed tofu and egg out, pour the pork gravy over and push it with a spatula to cover. Serve with white rice.