Steamed Egg Tofu with Minced Mushrooms and Peas蒸蛋豆腐伴碎冬菇青豆
A delicate and savory dish featuring silken egg tofu steamed to perfection, topped with a flavorful stir-fry of minced shiitake mushrooms and vibrant green peas.
01Ingredients
- Egg Tofu: 2 tubes (approx. 300g each)
- Dried Shiitake Mushrooms: 5 large, rehydrated and finely minced
- Frozen Green Peas: 100g, thawed
- Garlic: 2 cloves, minced
- Ginger: 10g, finely minced
- Vegetable Oil: 2 tablespoons
- Light Soy Sauce: 2 tablespoons
- Vegetarian Oyster Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Sugar: 1/2 teaspoon
- White Pepper Powder: 1/4 teaspoon
- Cornstarch Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water
- Water: 1/4 cup
- Spring Onion: 1 stalk, chopped for garnish
Nutrition (per serving)285kcal
- Protein15.2g
- Carbs12.8g
- Fat19.5g
Fiber 2.1 gSodium 712 mg
02Steps
- Prepare egg tofu: Slice egg tofu into 1.5 cm thick rounds and arrange them carefully on a heatproof plate.
- Steam tofu: Place the plate of tofu in a steamer. Steam for 8-10 minutes until heated through and slightly puffed.
- Prepare aromatics: Heat vegetable oil in a wok or frying pan over medium heat. Add minced garlic and ginger. Sauté until fragrant.
- Cook mushrooms and peas: Add minced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until fragrant. Add thawed green peas. Stir-fry for another minute.
- Season the topping: Pour in water, light soy sauce, vegetarian oyster sauce, sugar, and white pepper powder. Bring to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens. Drizzle with sesame oil.
- Assemble and garnish: Carefully pour the mushroom and pea topping over the steamed egg tofu. Garnish with chopped spring onion. Serve hot.
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