My Family’s Favorite Tofu Recipe!

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Today, I want to share one of my family’s favorite recipes - Steamed Egg and Tofu with Pork Gravy. My grandmom loves this dish because she doesn’t have good teeth. The texture of the tofu and egg is so smooth, tender, and perfect for her to eat. My mom loves it because it is easy to make and budget-friendly. We kids love it too because it is really savory and delicious.

Ingredients
454g / 1 pack of silken tofu
2 eggs
1/4 tsp of salt
1/4 tsp of ground white pepper or to taste
1.5 Tbsps of oil
100g / 3.5 oz of ground pork
3 cloves of garlic, minced
3 Thai bird eye chilies, diced
2 scallions, diced and separate the whites and greens
3 cilantro leaves, diced
3/4 cup of water
1.5 tsp of cornstarch

Instructions

Open the silken tofu package and pour out the excess water.

Add the tofu, 2 eggs, 1/4 tsp salt, and 1/4 tsp ground white pepper to a big mixing bowl. Use a whisk to break and stir the tofu and eggs as fine as possible.

Pour the egg and tofu mixture onto a heat-proof serving plate. Shake and tap a few times to level the mixture.

Cover the egg and tofu mixture with a heat-proof lid so the water will not drip back into the food while steaming. Fill a steamer with water and place the egg and tofu in it. Turn the heat to medium and bring the water to a boil. Then steam for 15 minutes. Start counting the time after the water boils.

While waiting, we can make the pork gravy. Heat your wok to smoking hot and add a drizzle of oil and some ground pork. Stir until the meat changes color, which only takes a minute or 2. If you don’t eat pork, you can switch it to ground beef.

Add 1/2 tbsp of Sichuan doubanjiang and stir well. Toss in some minced garlic, diced thai bird eye chilies, scallion, and cilantro. Stir until fragrant. If you don’t eat spicy food, you can replace the Sichuan doubanjiang with soybean paste and switch the Thai bird eye chilies with red bell pepper.

Season the pork with 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce and stir well.

Quickly mix 3/4 cup of water with 1.5 tsp of cornstarch and pour it into the wok. Stir until the sauce thickens.

By now, the tofu and egg should be done steaming. Take it out of the steamer. Pour the pork gravy onto the steamed egg and tofu. Enjoy!

Souped Up Recipes

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Dear Mandy, I made this for my children and myself last night and we loved it!! Thank for this amazing recipe for Chinese comfort food! It really is very easy to make and it is so delicious 🤤🤤

jeanettromdal

Been using the wok for at least a year now, it really has stood up to anything ive used it for and i love how easy it is to clean compared to all my other cookware

ShikenAegis

I bought your wok last year. What wasn't mentioned in your videos is how much FUN it is to cook with.

azy

I just made this. It’s delightful. I used duck eggs as I raise Muscovy ducks. I used a bit more tofu to offset the extra egg, as well as cooking an additional 2-3 minutes. Lovely. I was out of Thai chilies so I had to sub the red bell pepper. Next time I’ll try the chilies as it’s not spicy at all with just the fermented broad bean chili sauce. I served it with a light salad of tomato, Visalia onion, cucumber with black vinegar and soy sauce. It was a wonderful brunch.

Next time I’ll try it with quail eggs as I raise them too. Thank you for this lovely recipe. It’s definitely going in my rotation.

shannonrobinson

Been using your wok for a little over a month now. It's such a great quality wok, it's actually given me a bit more confidence to cook Asian cuisine. I also just got your 3 piece knife set too. I don't know what it is, but when making meals with high quality tools, it makes cooking easier and a lot more enjoyable.

mookyyzed

I JUST made this with a makeshift steamer (I laid 2 empty, glass spice shakers in a pot, filled the pot to a quarter with water, then put the egg/tofu mixture within a ceramic bowl, covered in aluminium to avoid the drops, onto the shakers and covered the pot with a lid). I never had any sechuan dou bou jang, so i used chilli black bean instead. It's soooo flavourful and soft. I love this dish and will definitely be making it again, soon! Thank you for sharing this!!

kynever

Thanks, always looking for new tofu recipes and this definitely fits the bill…also super happy to see how much your channel and kitchen have grown since your small apartment days!!

mattsanchez

A new staple in our house. We loved it. Made it for dinner tonight.

EAFS

Still to this day one of the best cooking channels out there! I will definitely give this recipe a try.

And if anyone is still doubting, I have been cooking with the Souped Up Recipes wok for a couple of years now and it's one of my favourite cooking utensils I own! 👩‍🍳

natsirtt

Turned out great, even with a few small modifications. Thank you again Mandy; even my youngsters loved it!❤

miaw.

Today I made that dish and it's really delicious. Thank you for the recipe.

yoyobg

This looks delishous. I Got your Wok in Germany, very glad I wont needed to ship it from the USA. I love it for 3 Years now. Its even more easy to cook Veggies now. I only like them from Wok now, like Mushrooms, Zuccini and Snow Beans. Sadly I was not careful with it at some point a had forgotten to add some oil on it for longertim not using it. I have a little rust build up in the lower Part of it. But its total ok anyway just looks way more "used" now. I have redone the satination after had removed the badest and it still good as I got it. I carefully follow the heat up and lubricate the Wok with Oil Steps. Makes a massive difference. Works best with refined Peanut and coconut Oil. They heat resistant enough.

Fun fact cook my Indian and Thai Currys with it now. Everything tastes so much better.

obsidianwing

wow, that was incredibly flavorful. and so easy to make! i feel like it would be great in cold weather, or when you're sick. it's somehow warm and comforting, like a bowl of homemade soup when you're sick.... another amazing meal. thanks Mandy!!!

god-of-gamblers

Love my wok I got from you, goodness, probably is 6 yrs now that I've had it. It is a delight to cook with, and I had fun making recipes from your channel. I have the wooden lid and think it looks cool. Really great product, and I'm a devoted t-fal user(face it in the 80's T-fal produced a wok, i've used that, my mother always had t-fal, I've always had t-fal) but this wok is my best kitchen gear purchase. I use it alot.

KJ-xxxr

Thank you for this video. I'm always looking for easy recipes to make to increase the use of tofu in my diet. I don't want to eliminate meat, but I do like to have a non meat meal at least once a week.

I have that wok and I LOVE it!!

laurabaumgartner