Mapo Tofu Steamed Egg

Ingredients

• 3 large eggs
• warm water (Use 1.5 times the volume of the beaten eggs; for example, 150 ml water for 100 ml beaten egg.)
• 300 g soft or medium tofu (Cut into 1-inch cubes.)
• 1 tbsp neutral oil
• 160 g minced pork
• 1 tsp garlic (Minced.)
• 0.5 tsp ginger (Minced.)
• 1 green onion (Finely chopped; keep the white and green parts separated.)
• 1.5 tbsp doubanjiang (Chinese chilli broad bean paste.)
• 2 tsp dark soy sauce
• 1 tsp Shaoxing cooking wine
• 1 tsp sugar
• 0.75 cup water
• 1 tsp Sichuan peppercorn powder
• 0.5 tbsp cornstarch (Mix with 2 tbsp water to make a slurry.)
• 2 tbsp water (For the cornstarch slurry.)
• steamed white rice (For serving.)
• green onion (Extra chopped green onion, for garnish; use the reserved green parts.)

Steps

1. 1

   Beat the eggs in a bowl until combined. Measure the volume of the beaten eggs, then add warm water equal to 1.5 times that volume—for example, 150 ml water for 100 ml beaten egg. Gently whisk until combined, taking care not to create too many bubbles.

2. 2

   Place a steaming rack in a deep wok and add about 2 inches of hot water. Put a deep, heatproof plate on the rack, cover the wok with a lid, and steam over high heat for 1–2 minutes to preheat the plate.

3. 3

   Carefully pour the egg mixture into the hot plate. Cover and steam over high heat for 2 minutes.

4. 4

   Turn off the heat and leave the egg covered for 7–8 minutes. The residual heat should gently finish cooking it; the egg should be just set with a slight jiggle.

5. 5

   While the egg rests, heat the neutral oil in a wok or deep frying pan over high heat.

6. 6

   Add the minced pork and stir-fry for 3–4 minutes, breaking it up as it cooks, until browned and slightly crispy.

7. 7

   Add the minced garlic, minced ginger, white parts of the green onion, and doubanjiang. Stir-fry for about 1 minute, until fragrant and the oil turns deep red.

8. 8

   Add the dark soy sauce, Shaoxing cooking wine, sugar, and ¾ cup water.

9. 9

   Add the tofu cubes and gently move them around with a spatula so they are submerged and evenly coated in the sauce. Cover and simmer over medium heat for about 5 minutes, allowing the tofu to absorb the flavor.

10. 10

    Add the Sichuan peppercorn powder and gently stir to combine. Cover and simmer for another 2 minutes.

11. 11

    Give the cornstarch slurry a quick stir, then gradually pour it into the wok while gently stirring the sauce. Cook for about 1 minute, or until the sauce reaches your preferred consistency.

12. 12

    Gently spoon the mapo tofu over the steamed egg. Garnish with the green parts of the spring onion and serve immediately with freshly steamed white rice.

Notes

The egg-to-water ratio is important for a smooth, silky texture. Too little water can make the egg firm and dense, while too much may prevent it from setting. Avoid vigorous whisking, excessively hot water, or steaming too long, which can cause holes or a rubbery texture. The author does not recommend substituting doubanjiang because its fermented flavor is central to the dish.

Nutrition per serving

• main
• 30-minute meal
• steamed
• stir-fried
• spicy
• pork
• high-protein
• Chinese-inspired