Chinese steamed eggs and tofu is a light, silky, and comforting dish that combines delicate steamed eggs with smooth tofu, all cooked to perfection in a savory broth. I love this dish because it’s simple, nutritious, and bursting with umami flavors. It’s the perfect meal when I want something light yet satisfying, and it pairs beautifully with steamed rice.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, comforting, and full of flavor without being heavy. The smooth texture of the eggs and tofu is complemented by a savory sauce made from soy sauce and sesame oil, making every bite deeply satisfying. It’s a great option for anyone looking for a healthy, protein-packed meal with minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
3 large eggs
-
1/2 block of soft or silken tofu (cut into small cubes)
-
1 cup chicken or vegetable broth
-
1 tablespoon soy sauce
-
1 teaspoon sesame oil
-
1/2 teaspoon salt (adjust to taste)
-
Fresh green onions (sliced, for garnish)
-
Optional: a pinch of white pepper or a few drops of fish sauce for extra flavor
directions
-
In a bowl, I beat the eggs with a fork or whisk until smooth. I add the broth, soy sauce, sesame oil, and salt, and mix until fully combined.
-
I gently pour the egg mixture into a heatproof dish or bowl. I add the tofu cubes to the egg mixture, spreading them evenly.
-
I bring a pot of water to a gentle simmer and place the bowl of eggs and tofu into a steamer basket or heatproof dish over the simmering water. I cover the dish with a lid or foil to trap the steam.
-
I steam the eggs and tofu for about 12–15 minutes, or until the eggs are fully set and slightly wobbly in the center.
-
Once done, I carefully remove the bowl from the steamer and garnish with sliced green onions. If I want extra flavor, I sometimes add a pinch of white pepper or a few drops of fish sauce.
-
I serve the steamed eggs and tofu hot, with steamed rice on the side.
Servings and timing
This recipe serves 2–3 people as a side dish. Prep time is about 5–10 minutes, and steaming takes 12–15 minutes, so the dish is ready in under 30 minutes.
Variations
-
I sometimes add shiitake mushrooms or other vegetables to the egg mixture for extra texture and flavor.
-
For a more robust flavor, I use a mix of chicken and vegetable broth.
-
I’ve added a small amount of minced garlic or ginger for added fragrance.
-
Adding a drizzle of oyster sauce over the top right before serving gives it a richer umami taste.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I microwave the eggs and tofu gently, or I steam them again briefly to avoid overcooking the eggs.
FAQs
Can I use firm tofu for this recipe?
Soft or silken tofu works best for this dish because it complements the smooth texture of the steamed eggs. Firm tofu might not absorb the flavors as well and could have a denser texture.
Can I make this dish vegetarian?
Yes! The recipe is naturally vegetarian, and you can use vegetable broth instead of chicken broth to keep it entirely plant-based.
Can I add other ingredients to the egg mixture?
Absolutely! I’ve added small shrimp, crab, or diced vegetables like spinach and carrots. They all steam nicely along with the eggs and tofu.
How do I know when the eggs are done?
The eggs should be set but still slightly jiggly in the center. If you overcook them, they’ll become tough, so it’s important to keep an eye on the steaming time.
Can I make this ahead of time?
Yes, you can prepare and steam the dish ahead of time. Just reheat it gently before serving to preserve the smooth texture of the eggs.
Conclusion
Chinese steamed eggs and tofu is a simple yet elegant dish that’s light, comforting, and full of flavor. I love how the soft tofu and smooth eggs combine to create a dish that’s satisfying but not too heavy. Whether I’m having it as a side with a larger meal or enjoying it on its own with rice, it’s always a nourishing and delicious choice.
