Steamed Firm Beancurd With Egg And Preserved Turnip
For my recipe I used preserve turnip (菜脯) instead of the dried shrimps because I prefer the fragrant and taste of preserve turnip with the bland tofu.
Total Steps
7
Ingredients
11
Tools Needed
9
Ingredients
- 1 piece Firm Tofu
- 1 piece Medium Size Egg
- 1/4 cup Water or Stock
- 1/4 teaspoon Sesame Oil
- dash Salt
- dash Pepper
- 3 clove Garlic, minced
- 1 tablespoon Preserved Turnips
- 1 piece Small Red Chili, thinly sliced
- Spring Onion
- Coriander
Instructions
Step 1
Lightly fry the firm beancurd with 1/2 tablespoon of oil until golden-brown on both sides. Remove, drain well, cut into 9 equal parts, and place in a steaming bowl or dish.
Step 2
Sauté the minced garlic and preserved turnip with the remaining oil from frying the beancurd until fragrant and lightly brown. Remove from pan and set aside.
Step 3
Lightly whisk the egg in a bowl (do not over-beat it). Add water, sesame oil, salt, and pepper, then mix until combined.
Step 4
Strain the egg mixture through a fine sieve to remove any lumpy egg clusters, then pour the strained mixture into the prepared tofu dish.
Step 5
Bring water to a boil, then steam the tofu and egg mixture over medium-low heat for about 10 minutes.
Step 6
Top with the prepared garlic and preserved turnip mixture. Continue to steam for another 3-5 minutes, or until the egg custard is firm and a toothpick inserted into it comes out clean.
Step 7
Garnish with spring onion, coriander, and chili. Serve immediately with steamed rice.