Braised Silken Tofu with Minced Meat and Egg
Silky soft tofu, fragrant seasoned minced pork and gently set egg braised together in a glossy savoury sauce. High protein, comforting and ready in 20 minutes. Incredible over steamed white rice.
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Servings: 1
Calories: 977kcal
Ingredients
- 200 g silken or soft tofu
- 100 g minced pork
- 3 eggs whisked
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp flour
- 1/3 cup water
- 3 tbsp cooking oil
- Salt to taste
- Black pepper to taste
To garnish:
- Spring onion chopped
- Red chilli chopped
Instructions
- Mix the sauce: In a small bowl combine 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tbsp flour and 1/3 cup water. Whisk thoroughly until the flour is completely dissolved and no lumps remain. Set aside next to the stove.
- Whisk the eggs: Crack 3 eggs into a bowl and whisk until fully combined with no streaks of white remaining. Season with a small pinch of salt and set aside.
- Cook the minced pork: Heat 1 tbsp cooking oil in a wide pan over medium-high heat. Add 100g minced pork, breaking it into small pieces. Pour in half the sauce mixture, season with black pepper to taste, and stir through. Cook until the sauce reduces. Remove from the pan and set aside.
- Pan-fry the tofu and add the egg: Add the remaining 2 tbsp cooking oil to the same pan over medium heat. Gently place 200g silken tofu into the pan and let it sit undisturbed for 1-2 minutes t. Pour the whisked egg mixture evenly around and over the tofu. Spoon the cooked minced pork evenly over the top. Place the lid on immediately, reduce to low heat and steam for 2-3 minutes until the egg is just set with a slight wobble in the centre. Pour the remaining half of the sauce evenly all over. Remove from heat immediately.
- Garnish and serve: Scatter finely chopped spring onion and red chilli over the top. Serve immediately straight from the pan with steamed white rice and spoon plenty of sauce over the rice as well.
Notes
- Handle the silken tofu gently: Silken tofu is incredibly delicate. Slide it carefully out of the packaging directly into the pan rather than picking it up with your hands. Keep it as intact as possible for the best presentation.
- Minced pork vs other proteins: Minced pork gives the sauce a lovely richness from its fat content. Minced chicken or minced beef also work well. Minced chicken gives a lighter, cleaner result while still delivering great flavour and protein.
- Storage and leftovers: Best eaten fresh on the day. Leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat very gently in a pan over the lowest heat possible with the lid on.
Nutrition
Calories: 977kcal | Carbohydrates: 14g | Protein: 48g | Fat: 81g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 42g | Trans Fat: 0.2g | Cholesterol: 563mg | Sodium: 2760mg | Potassium: 919mg | Fiber: 1g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 6mg