I absolutely love sharing this comforting and silky Chinese Steamed Eggs and Tofu Recipe with you. It’s one of those dishes that feels like a warm hug on a plate—smooth steamed egg custard blended with tender cubes of tofu, topped with succulent prawns and crisp broccoli. Every bite melts in your mouth with delicate flavors that balance simplicity and umami richness perfectly. This recipe is a favorite in my kitchen when I want something elegant yet fuss-free, and I think once you try it, you’ll feel the same.
Why You’ll Love This Chinese Steamed Eggs and Tofu Recipe
What really excites me about this Chinese Steamed Eggs and Tofu Recipe is its beautifully smooth texture combined with subtle, comforting flavors. The eggs steam to a silky custard that’s so light and creamy, it almost feels indulgent yet remains incredibly healthy thanks to the soft tofu. I love how the prawns add a touch of sea sweetness and the broccoli brings a necessary bit of crunch and freshness. Each mouthful balances soft, savory, and fresh elements in a way that feels completely satisfying but not heavy.
Besides the taste, the ease of putting this dish together is something I treasure. It’s a simple, straightforward recipe that doesn’t demand complicated techniques or exotic ingredients. I appreciate that it comes together with minimal fuss and yet looks impressive on the table. Whether I’m preparing a relaxed weeknight dinner or a casual dinner party, this recipe shines. It’s perfect for those moments when you want something nourishing, special, and a little bit different from the usual stir-fries or soups.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a vital role in the harmony of flavors and textures. From the creamy tofu to the silky eggs, fresh prawns, and bright broccoli, every element comes together to create a dish that’s both elegant and comforting.
- Tofu: Using soft or silken tofu cut into small cubes helps keep the texture delicate and tender, complementing the steamed eggs beautifully.
- Eggs: The eggs are the star ingredient, whisked smooth to create the luscious steamed custard base.
- Prawns: Deveined prawns add a wonderful sweetness and a bit of chew to contrast the silky custard.
- Broccoli: This adds a pop of color and a fresh crunch that balances the softness of eggs and tofu.
- Salt: Just a pinch is all you need to enhance the natural flavors of the eggs and tofu.
- Olive Oil: Heating olive oil with spring onions infuses a fragrant aroma and adds a savory finish.
- Spring Onion: Finely chopped spring onion lends a vibrant, mild pungency that livens up the dish.
- Soy Sauce: A splash of soy sauce brings a gentle salty umami to round out the flavors.
- Water: The water is key in achieving that perfect egg custard texture with the right egg-to-water ratio.
Directions
Step 1: Start by laying out your cubes of tofu evenly at the bottom of a heatproof bowl. Take your eggs and whisk them gently together with the water and a pinch of salt. To ensure a silky smooth custard, sift the egg mixture to remove any bubbles before pouring it over the tofu. Then, carefully place the deveined prawns and pieces of broccoli on top.
Step 2: Cover the bowl tightly with cling wrap to prevent water from dripping onto the eggs during steaming. Place the bowl in your steamer setup and steam for at least 20 minutes. You’re looking for the eggs to be completely set but still soft and silky—no liquid jiggle should remain.
Step 3: While your eggs and tofu steam, heat the olive oil in a small saucepan over medium heat. Add the chopped spring onions and cook them until they sizzle and become fragrant but don’t burn, just a minute or two. Once the steaming is done, carefully remove the bowl, pour the hot spring onion oil over the top of the steamed eggs, add your splash of soy sauce, and serve immediately for best flavor.
Servings and Timing
This Chinese Steamed Eggs and Tofu Recipe makes about 2 hearty servings, perfect for a light dinner or a side dish in a larger meal. Prep time is super quick—around 10 minutes to chop and whisk everything. The steaming itself takes about 20 minutes, and with a few minutes for seasoning and warming the oil, the total time you’re looking at is roughly 35 minutes. There’s no resting or cooling time required; this dish is best enjoyed warm right after steaming for that silky texture.
How to Serve This Chinese Steamed Eggs and Tofu Recipe
I love to serve this dish hot and fresh because the custard’s texture is at its best when warm and silky smooth. It pairs beautifully with simple steamed rice, so the rice soaks up all those lovely soy sauce and spring onion oil juices. For a full meal, I usually add a light stir-fried vegetable or a crisp cucumber salad on the side to keep everything balanced and refreshing.
For garnishing, a scattering of extra chopped spring onions, a sprinkle of toasted sesame seeds, or even a drizzle of chili oil can add a pop of color and flavor. The presentation is naturally elegant thanks to the pristine white custard and colorful toppings. I like to use shallow bowls or ramekins for individual servings, which makes for a charming, intimate meal.
When it comes to drinks, this dish pairs wonderfully with a light jasmine tea or a chilled glass of dry white wine like a Sauvignon Blanc. For non-alcoholic options, a sparkling water with a twist of lime cleanses the palate and complements the gentle flavors. This recipe shines on weeknights when I want something easy yet comforting, but it’s also special enough to impress guests at casual dinner parties or family gatherings.
Variations
I enjoy experimenting with this recipe by swapping ingredients depending on what I have on hand or dietary needs. For example, you can replace the prawns with shiitake mushrooms or slices of cooked chicken for a different protein twist. If you’re vegan or avoiding eggs, try using silken tofu combined with a mixture of plant-based milk and agar powder to mimic the custard texture, then steam similarly.
Flavor-wise, I sometimes add a touch of grated ginger or garlic to the egg mixture for an extra layer of warmth. Another fun variation is topping the finished dish with crispy fried shallots or a drizzle of chili garlic oil for some heat. If you want to play with cooking methods, you could try gently baking the egg and tofu mixture instead of steaming, though this may change the texture to be less silky and more firm.
Storage and Reheating
Storing Leftovers
If you have leftovers, I recommend transferring the steamed eggs and tofu into an airtight container and storing it in the refrigerator. It will keep well for up to 2 days. Since the dish is delicate, handle gently to avoid breaking up the custard. Leave the soy sauce and the spring onion oil separate, if possible, and add them fresh when reheating for the best flavor.
Freezing
This dish doesn’t freeze well because the delicate texture of the steamed egg custard will change and become watery or grainy after thawing. I wouldn’t recommend freezing Chinese Steamed Eggs and Tofu Recipe. It’s best to make just enough for immediate enjoyment or storage in the refrigerator for short-term use.
Reheating
To reheat, avoid using a microwave if you can, as it can toughen the eggs and make the tofu rubbery. Instead, I prefer gently steaming the leftovers again for about 5-7 minutes to warm through gradually while preserving the silky texture. Alternatively, you can reheat on very low heat in a covered pan with a splash of water to keep the moisture balanced. Always add the spring onion oil and soy sauce fresh after reheating to keep that bright flavor.
FAQs
Can I use regular firm tofu instead of soft tofu?
You can, but firm tofu has a denser texture that won’t meld as seamlessly with the steamed eggs. Soft or silken tofu is ideal because it blends gently without overshadowing the custard’s silky feel. If using firm tofu, cut very small cubes and expect a slightly different texture.
How do I know when the steamed eggs are perfectly cooked?
The eggs should be set without any liquid wobbling on the surface. When you gently jiggle the bowl, the center should move a little but not appear runny. It should feel like a soft custard that’s fully cooked through, about 20 minutes of steaming at medium heat.
Can I make this recipe gluten-free?
Absolutely! Just be sure to use gluten-free soy sauce or tamari for the seasoning. The rest of the ingredients like eggs, tofu, prawns, and vegetables are naturally gluten-free, making this dish an excellent option for gluten-sensitive eaters.
Is it possible to make this recipe ahead of time for a party?
You can prepare the egg mixture and chop the tofu and toppings ahead of time, then steam it fresh when guests arrive to serve it warm and silky. If you steam in advance, the texture might stiffen, so reheating gently as described is essential. I prefer serving it freshly steamed whenever possible for the best effect.
What can I substitute for prawns if I don’t eat seafood?
Great question! You might try tender cooked chicken breast slices, thinly sliced shiitake mushrooms, or even crumbled cooked tempeh or tofu for a protein alternative. Each option adds a unique texture and flavor that works well with the steamed eggs and tofu.
Conclusion
I genuinely hope you give this Chinese Steamed Eggs and Tofu Recipe a try soon. It’s a comforting, elegant dish that combines simplicity with so much satisfaction and warmth. I love how easy it is to make and how beautifully it showcases subtle but harmonious flavors and textures. Whether you’re new to steamed egg dishes or already a fan, this recipe is bound to become a trusted favorite in your kitchen just like it is in mine.
