Steamed egg and tofu custard from The Tofu Cookbook by Becky Johnson
This is a delicious, light dish that is very easy to prepare. It requires only eggs and tofu: two products that have a great affinity with each other. It provides a perfect contrast to deep-fried m...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 eggs
- 15 ml/1 tbsp light soy sauce
- 2 1/2 ml/½ tsp ground white pepper
- 1 spring onion (scallion), chopped
- 15 ml/1 tbsp sesame oil
- 5 ml/1 tsp chopped preserved winter vegetable (tung chai)
- 275 g/10 oz soft tofu, drained
- a pinch of sugar
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