Tofu with steamed egg recipe
 This beautiful steamed egg dish is like a savoury panna cotta. It’s a brilliant addition to any home-cooked meal, but with the extra protein from the tofu, it also makes a great midweek meal with stir-fried veg and steamed rice on the side. You will need a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, and a large bamboo steamer for this recipe. 350g/12oz soft silken tofu, or any fresh tofu, cut into 3mm/⅒in slices3 free-range eggs½ tsp salt1 tbsp vegetable oil½ spring onion, finely sliced1 tbsp light soy sauce 1 tsp caster sugar 350g/12oz soft silken tofu, or any fresh tofu, cut into 3mm/⅒in slices 3 free-range eggs ½ tsp salt 1 tbsp vegetable oil ½ spring onion, finely sliced 1 tbsp light soy sauce 1 tsp caster sugar Method Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next.Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside.Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes.Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Recipe tips Resist the temptation to open the lid whilst the egg is steaming as you’ll let all the heat out of the steamer.