Steamed Tofu Egg with Sakura Shrimp and Scallop Sauce (Easy Version)
This dish is a masterclass in textures—combining melt-in-your-mouth tofu with a velvety smooth steamed egg. Topped with premium Sakura Shrimp and Scallop sauce, it’s a nutritious, high-protein meal that’s light enough for an Australian summer but packed with rich umami flavour.
Ingredients
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Yick Cheong Sakura Shrimp Chilli Sauce: To taste
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Egg: 1
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Silken Tofu: 1 block (approx 300g)
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Liquid: Water or Chicken Stock (see ratio below)
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Garnish: Spring onions, finely chopped
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Seasoning: Steamed fish soy sauce
Cooking Steps
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Prep the Tofu: Place the silken tofu on a heatproof steaming plate and slice into uniform pieces.
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Prepare the Egg: Whisk the egg thoroughly. Add your choice of water or chicken stock to the egg wash and mix well.
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Combine: Carefully pour the egg mixture onto the plate around the tofu.
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Steam: Steam over medium heat for approximately 10 minutes until the egg is just set.
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Finish: Top with a generous spoonful of Sakura Shrimp & Scallop sauce and a sprinkle of spring onions. Serve immediately.
Pro Tips for a Silky Finish
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The Perfect Ratio: For the best consistency, we recommend a ratio of 1 part egg to 1.5 parts liquid
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Medium Heat is Key: Medium heat ensures a smooth, glass-like surface.
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Extra Smoothness: For a restaurant-quality finish, pass the egg mixture through a fine mesh strainer (sieve) before pouring it onto the plate to remove any air bubbles.
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Elevate the Taste: Use Steamed Fish Soy Sauce instead of regular soy sauce as it highlights the fresh seafood taste of the Sakura shrimp.
