My Family’s Favorite Tofu Recipe!
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- Опубликовано: 14 май 2024
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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
1/2 Tbsp of Sichuan dou ban jiang (Amazon Link - geni.us/Sichuan-dou-ban-jiang)
1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)
1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
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! 
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I bought your wok last year. What wasn't mentioned in your videos is how much FUN it is to cook with.
A new staple in our house. We loved it. Made it for dinner tonight.
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
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.
Today I made that dish and it's really delicious. Thank you for the recipe.
So simple but I can bet all my savings that it'll taste awesome.
With Mandy’s recipes, that’s a sure bet!
I made it just tonight, I can confirm that it is both simple and tasty. Didn't have any cilantro though sadly, so I used celery leaves and it worked just as well.
It’s always a safe bet if Mandy’s cooking 😂
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!!
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.
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.
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! 👩🍳
I'm so glad I bought this wok! Has made cooking Asian cuisine so easy.
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!!!
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!!
This looks like such comfort food. Thank you.
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.
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!!
Bought one of your wok! Beautiful and fast shipping!! I like it!!
anything with tofu recipe love it.
I will definitely try this recipe.Thanks for sharing.
This looks very tasty! Thank you!! Looking forward to making this ❤
This looks delicious! Thank you
I love that recipe, I will definitely give it a try. 👍👍 Two thumbs up!!
I bought the wok and it is great!
I'm going to try this. Thank you❤
Thank you ❤
Thanks for this recipe! I never heard of it. It is so easy and nutritious.
Thanks for the video 👍🏻
I made this, and it was really delicious!
Hi!!! This recipe looks really delicious to me. Im a fan of Tofu. I know I will like this. YUMS !!!...Great Video!!!...🦋
One of favorite dish from childhood and still love it and more yummy 🤤🤤🤤🤤🤤🤤.
You are Good and doing a service for Humanity.
Well, that looks interesting...I can't wait to try it! Also, I've been looking for a good quality wok... will try this, too!
This looks so delicious I'm actually salivating
Really interesting. I might try this
That looks very delicious, I will try it ❤
Looks like delicious
I love tofu and rice dishes!
I know what I'm making this week! 🤤
I really really want that wok so badly, you motivated me to fet my first wok. Now i really jusst want that one lol
Lordy that looks good.
We going to do that recipe look delicious.
Great recipe. I have all the ingredients for the gravy, so all I need to do is buy the silken tofu. I will definitely give it a try.
So simple & easy thank u so much for sharing dear Sis👍🏻👍🏻Stay Connected ❤
非常好的工作😊👍
That looks so good!
Your new hair makes you appear so much younger too!
Oh thank you!
Wowww..new hair..love it
i love tofu!
Mmmmm 😋 tofu mix
I love the steamer you use, is this your own brand or could you recommend where this was from. I’m in the UK, I already have your Wok 😊
I love your wok! It gets a bit round at the bottom at a ceran cooking field, but this wok changed my skills! Love to use it so much and bought an gas stove to work with it.
If you dont know what and where to buy, belive in mandy! Thank you so much for your work and content! Its really help and usefully!
Whats a ceran cooking field?
@@gingganggoolie hey, its a glass ceramic field. I am from germany its used here often.
@@mathiassack8833 oh ok thank u. like an electric stove top?
😊
Sorry,,, I am a fool,,,hit the button! Got it and buying now, looks great.
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Darn I have the one with the wooden lid. Canni get the stainless steel lid with view window separately?
Can i purchase the stainless & glass wok lid separately? I just recently bought the set with wooden lid...thank you
👍
i used to do something like this but kind of mapo tofu style. i got annoyed with tofu breaking when i was mixing it into the sauce so i just mixed it all together and added egg whites for more protein. then addded the mapo tofu sauce i made that had meat.
Looks great I love your steam pot and the wok I’ll take a look for sure.
would blending or putting the tofu in a processor help with lumps? just thinking about the aesthetics maybe more creamy feeling?
yes, it will help but not necessary. A whisk does a fine job.
Hi!!! Can you purchase the new lid seperate??? I got the Wok as a gift already...🦋
As for now, we don't have the lid for sell separately. But we will add a new sku for the lid only in the future. It just takes time.
That's great to hear! I'm also interested in the new lid :)
@@SoupedUpRecipesOK Thank You!!! I will buy one when ever you do sell it!!!...🦋
If you are allergic to cilantro, is there a decent replacement? Or should I just omit it?
Omit it.
There isn't really a replacement for the taste of cilantro, but parsley or celery leaves should provide similar color and freshness. I think in this recipe you could probably just leave it out though, it's a small amount and there's lots of other flavors
Hi Mandy, are woks made from copper ?
She mentioned that it's carbon steel.
I don't have a steamer (pressure cooker steamer not sure if I could put glass in or it would break) would it be theoretically possible to make something like this in the water bath in the oven like people use for making a cheescake?
Yes, it will work.
@@SoupedUpRecipes Thank you! really hoping this will change my mind about tofu!
Hello, I am looking to buy the wok.. There is no option to buy the new lid. Is this available in Australia? Thanks Michael
Hi, the new lid currently version is sold out in Australia. It will take about 1 month to restock.
My dear Mandy , may I know what is the life span of the carbon steel wok you have been using . I saw you use stainless steel fryer - does it scratch since it is coated?
This wok has no Teflon coating. So, it is normal to use metal utensils in it.
The black color and nonstick ability come from the seasoning that you build as you use the wok. The more you use it, the better it will not stick.
👍👍👍👍👍👍❤
Can we buy just the lid for the wok? I already have the wok.
As for now, we don't have the lid for sell separately. But we will add a new sku for the lid only in the future. It just takes time.
i have the wok, can i get the new lid separately? :o
The website might have that option. If not, I'm sure it will eventually.
Make rice and chicken
How can I order i live in Canada how many inches the wok
The website has all the specs. Check the link
Guess what I’m making for dinner!😂🤣
Mindy, how do I make my tofu crispy? I never get oil to work…
Nothing in this video says anything about getting your tofu crispy. As a matter of fact, she specifically says it should be creamy. I'm sure there are many videos on RUclips that show how to make crispy tofu.
how've you been lately?
If one's does not eat meat, can you substitute for extra veggies or beans or lentils? Just curious...
Tofu is not meat. Neither are eggs.
@@mookyyzed2216 i do understand your point yet I was talking about the ground pork. I do eat tofu and more recently eggs. But thanks for your comment
@@mookyyzed2216technically eggs are meat.
You can make "mock" ground meat if you crumble firm tofu and fry it, I think the texture comes pretty close for a simple sauce like this, but you should use less salt
What happened to the first Mandy?
1:44 may I suggest to show the steam coming from the holes rather than that putting your finger in front of them?
people unfamiliar with that kind of pot may actually put their finger there while it's steaming and get severe burn, the steam shooting from those holes is way hotter/ more unespected than normal top hole in pot cover.
(I say this especially because I see western people often risking that an I (westerner) also risked burning even though I was an experienced cook with various pots, from steak grill catching fire from the steak fat, to boiling 2 watermelon sized pot of water full of tomato jars)
Hi Mandy, sorry to ask you this, but what is your recipe for having such beautiful-fast-growing-healthy hair as yours? 😉💜
I don't have a recipe for that. I think it is genetic. My grand mom is 80 years old and her hair is still black. I know it sounds crazy but I am lucky.
Tip for extra fanciness: top the dish with additional steamed/grilled shrimp and diced tomato, cucumber & onion for crunchiness.
😋 that sounds awesome
哪都是带货的
This is not simple. Where did you get that steamer? looks good but too labor intensive.
People are different but I'd disagree. Use a blender for the eggs and tofu. Steamer does all the work. Fry ground beef and frozen veggies with thickened broth. The end. That's a basic description of her recipe anyone can use without being too specific on the details. Recipes are made to adapted.
I approve of the no bang look! 👏 😁 🤙
Hate girls with bangs 🤭 🤣 😆
Admire Asian youngsters _ smart and still have values
Love my wok. I cringed when I saw that wok spatula is still being bundled. It is garbage. The new cover looks neat and would be better buy for people that can't take good care of wood.
Replaced pork with lentils to veganize the dish. 👍
and aquafaba instead of eggs.
fish bladder
Cook the eggs through tofu in trash
LOVE your channel, but seriously, tofu is disgusting! I'll catch your next video.
There's quite a few billion people that think otherwise, about tofu.
@@mookyyzed2216 It's like eating styrofoam. I guess it's marginally better than starving!
Delicious!! Are you going to publishing your recipes to a cooking book? I really love your all recipes!! ❤ Greeting from Germany.