Steamed Eggs With Tofu and Pork

2-4 Servings
23 min

One of my ultimate comfort foods is rice. Nothing else feels better than eating that when I’m feeling down. This steamed egg and tofu dish is one of the perfect dishes to eat with rice. The soft silkiness of the egg and tofu mixed with the rice is a match made in heaven. Don’t be surprised if you end up eating two large bowls of rice because it is that good and comforting.

For this dish, you must use silken or egg tofu. You need the super soft silky texture to accompany the silky steamed egg. The sauce made from ground pork rounds everything together creating a umami-ness that keeps you coming back for more. If you’re vegetarian, I would suggest replacing the ground pork with chopped up mushrooms using the same sauce. It will be equally as delicious!

Steamed Eggs With Tofu and Pork
Recipe details
  • 2-4  Servings
  • Prep time: 10 Minutes Cook time: 13 Minutes Total time: 23 min
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  • 1 container/cylinder of soft tofu
  • 2 eggs
  • 1/2 cup warm dashi stock or chicken stock
  • 1/2 cup warm water
  • 1/2 tsp kosher salt
  • 1/2 lb ground pork
  • 1 tbsp vegetable
  • 2 garlic cloves, minced
  • 1/2” piece of ginger, grated
  • 1 scallion, finely chopped
  • 1/2 cup water
  • 1 tsp chicken bouillon powder
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tbsp cornstarch 1 tbsp cold water
  • 1 tsp sesame oil

Bring your steamer to boil on high heat.
Slice up the soft tofu and arrange it in your steaming bowl.
In a medium sized bowl, whisk together the 2 eggs until combined. Whisk in the warm dashi stock and water and whisk until well combined. Add in the salt, whisk to combine. Pour the mixture on top of the bowl with the arranged tofu.
Once the water is boiling in the steamer, carefully place your bowl with the egg mixture into the steamer. Cover and reduce the heat to low. Steam for about 13 minutes until the egg mixture is set.
Meanwhile, in a medium sized skillet over medium high heat, heat up the tbsp of oil, add in the ground pork and sauté until it is no longer pink. Add in the garlic, ginger and white part of the scallion. Continue to cook for another minute. Add in the water, light soy sauce, oyster sauce and dark soy sauce.
In a small bowl, mix together the corn starch and tbsp of water. When the pork mixture is boiling, add in the corn starch slurry and mix. Allow it to come up to a boil, stirring constantly. Add in the green parts of the scallion and sesame oil. Turn off the heat and set aside.
When the egg mixture has finished steaming, remove from the pot and add the ground pork mixture on top of the egg mixture. Serve hot and enjoy with rice.