Steamed Egg and Tofu with Minced Pork

This steamed egg and tofu with minced pork recipe makes for the perfect weeknight meal. It comes together in a few simple steps with only a handful of ingredients. Crispy and flavorful minced pork over silky steamed egg and tofu, you will love all the different textures in this dish!

This homestyle steamed egg and tofu with minced pork recipe is an easy and comforting recipe that I grew up eating. It’s simple and far from fancy but it’s so satisfying and always hits the spot!

 

Why You’ll Love This Recipe

• I love all the different textures in this recipe. The silky tofu and egg paired with the saucy ground pork make for a delightful bite.
• It’s really easy to make! While the tofu and egg steam (hands-off cooking time!), you only have to saute the pork.
• You can serve this as a side dish or as a main!

Ingredients You’ll Need

For the Sauce

• oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters or fishy! I have a post sharing what oyster sauce is if you’re curious.
• soy sauce — you will need light sodium soy sauce and dark soy sauce. The light soy sauce helps keep the sauce from tasting too salty and the small amount of dark soy sauce gives a nice dark coloring.
• shaoxing wine — shaoxing wine is also known as Chinese cooking wine, from the city, Shaoxing. It’s an amber-colored rice wine that can be found online or at your local Asian grocery store!
• brown sugar — for added sweetness. I use dark brown sugar.
• cornstarch — to help the sauce thicken and coat the ground pork.

For Everything Else

• soft tofu — you can get soft tofu in a container or in a tube. In my opinion, it doesn’t matter the shape of the tofu. I prefer the container version as it’s easier to cut.
• eggs — I use three eggs but you can up it to four.
• water
• sesame oil — you need a splash of sesame oil to add a nice nutty flavor to the mixture egg and tofu.
• ground pork — you don’t want it to be too lean. The fat from the ground pork adds flavor!
• garlic — I always recommend freshly minced garlic over minced garlic in a jar. I usually buy a large batch of garlic and process them myself and freeze them so I always have minced garlic on hand.
• a steam-friendly heat-proof dish — I used the Vargagen Oven Dish in 26×21 cm oval from IKEA.

How to Make Steamed Egg and Tofu with Minced Pork

• In a large pot, add a trivet into the bottom and pour enough water into the pot to just reach the trivet. Bring the water to a boil.
• Meanwhile, mix together the oyster sauce, light soy sauce, dark soy sauce, shaoxing wine, brown sugar, and cornstarch.
• Add the eggs, 3 tablespoons of water, and sesame oil to a mixing bowl or large measuring cup or bowl.

• Whisk together the egg mixture and set aside.
• Slice the tofu into bite-sized pieces, see the image above to see a template of how I sliced mine.

• Place the tofu into the dish you’ll be steaming it in.
• Pour the egg mixture on top.

• Once the water in the pot is boiling, carefully place the heat-proof dish on top of the trivet. Place the lid on top and steam for 15 to 20 minutes.
• Place the ground pork into a large non-stick skillet over medium heat and break up the pork into small pieces with a wooden spoon. Add the garlic.

• When the pork is 50% browned, give the sauce a stir if the cornstarch has sunk to the bottom of the bowl, and pour the sauce over the pork. Continue to sauté until the pork is cooked through.
• Carefully remove the steamed egg and tofu from the pot.

• Place the cooked pork over the steamed tofu and egg.
• Garnish with green onions and sesame seeds, if desired.

Recipe Tips and Notes

• I like serving this steamed tofu and egg dish with jasmine rice.
• You can use ground chicken, turkey, or beef if you don’t have ground pork.
• Avoid overbeating the eggs. Mix them until the eggs are juuuust mixed together.
• If you want to strain the egg mixture for a smoother steamed egg and tofu, that’s up to you. I rarely strain it.

Storage Tips

• Storage: once cooled, cover the dish with plastic wrap and store it in the fridge for up to 4 days.
• Reheat: to reheat leftovers, I simply steam it again until heated through, around 5 to 10 minutes.

More Recipes You Might Like

• Chinese Sausage Fried Rice (Lap Cheong Fried Rice)
• Silken Tofu Recipe with Soy Sesame Sauce
• Sweet and Sour Pork
• Mongolian Chicken
• Orange Chicken
• Beef Chow Fun
• Clay Pot Rice
• Cheung Fun

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