Steamed Tofu Egg with Sakura Shrimp and Scallop Sauce (Easy Version)

๐ŸŒธ Steamed Tofu Egg with Sakura Shrimp and Scallop Sauce (Easy Version)

โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”

Ingredients:

 

  • Yick Cheong Sakura Shrimp & Scallop Sauce

  • 1 egg

  • Silken tofu (block)

    โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”

    Instructions:

 


 

  1. Place the tofu block on a plate and cut into several pieces.

  2. Beat the egg and mix with an appropriate amount of *water (or chicken broth), then pour around the tofu.

  3. Steam over medium heat for 10 minutes.

  4. Top with a spoonful of Sakura Shrimp & Scallop Sauce and chopped spring onions. Serve warm.

    โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”โ€”

    Recommended egg-to-water ratio: 1:1.5

    Example:

    1 egg : 1.5 parts water or chicken broth

 


Tipsโ€ผ๏ธ

๐Ÿ‘‰๐Ÿป Avoid using high heat when steaming the egg.

๐Ÿ‘‰๐Ÿป For a smoother texture, strain the egg mixture before steaming.