Steam Egg Tofu


  • tofu
  • eggs
  • ginger
  • shallots
  • star anise
  • fragrant leaves
  • rock sugar
  • dried chili
  • light soy sauce
  • dark soy sauce
  • white sugar


  1. Prepare a piece of tofu, five eggs, a large piece of ginger, a small onion, an appropriate amount of star anise, allspice leaves, rock sugar, and dried chili. Prepare 30 grams of soy sauce, 20 grams of soy sauce, and 40 grams of sugar.

  2. First, take out the tofu, rinse it once, rinse it well and then drain it onto the board. Cut it into thick slices, then into small pieces, cut it, and put it directly in the steamer afterward. After the tofu is processed and put in the steamer, we will clean the prepared eggs and put them on top of the tofu; after cleaning, turn on high heat and steam for 15 minutes. When steaming tofu and eggs, let’s deal with other side dishes.

  3. I will be ready to take out the ginger washed and cut it into slices. After cutting it aside, the small onion treatment is clean, cut into scallions, and the scallions are cut into the plate after the spare. Next, add some star anise, allspice, rock sugar, and dried chili to the bowl with the scallions and ginger. After all, put and then put aside to standby can be.

  4. After the tofu eggs are steamed, we will take them out and put them in cool water to soak, wait until the eggs are cool, and peel off all the eggshells. After peeling the eggshells and then cleaning the eggs, after the cleaning is complete, take them out and set them aside.

  5. Take out our steamed tofu and place it on a plate. Put it aside, then start a pot, add the shelled eggs to the pot, then add the tofu, then add the rest of the water, then add 30 grams of soy sauce, 20 grams of soy sauce, and 40 grams of rock sugar, cover with a lid and bring it to a boil over high heat.

  6. The pot of soup boiling; after, we will prepare the spices to put in a stir, and then once again cover the lid to low heat stew for 15 minutes. Fifteen minutes is up after turning off the heat, soak for an hour so that the eggs tofu fully taste, and an hour later, out of the pot on a plate, can be eaten. The marinated egg tofu made in this way is particularly appealing to people who want to eat it, and it’s particularly tasty and superb for eating, and you can eat two more bowls of rice at one meal.


  1. Do not cut the tofu pieces too big. A little smaller will be more flavorful and more delicious.
  2. Do not rush out of the pot after the egg tofu is cooked. It should continue to soak in the soup for an hour.


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