Steamed Silken Tofu and Egg with Mushrooms and Spring Onion

This is a soft, silky keto bowl of silken tofu under a savoury steamed egg custard with mushrooms and spring onion, ready in about 20 minutes.

Inspired by Asian steamed egg dishes, this is my go-to on slow mornings and cold evenings alike. It’s gentle, comforting and incredibly simple: everything goes into one bowl and the steamer does the rest. The key is low heat, which keeps the custard smooth and wobbly.

Serves: 1 to 2 · Prep: 10 minutes · Cook: 12 minutes

Ingredients

• 150 g silken tofu, drained
• 2 eggs
• 120 ml chicken or vegetable stock (or water)
• 50 g mushrooms, finely sliced
• 1 spring onion, sliced
• 1 tsp tamari or soy sauce, plus extra to serve
• 1/2 tsp sesame oil
• Pinch of white pepper

Method

1. Gently slide the tofu into a heatproof bowl, keeping it in one piece or cutting it into large cubes.
2. Whisk the eggs with the stock, tamari and white pepper. Strain through a sieve for an extra smooth custard, if you like.
3. Scatter the mushrooms and most of the spring onion around the tofu, then pour over the egg mixture.
4. Cover the bowl with a plate or foil. Set it in a steamer over simmering water and steam on low to medium heat for 10 to 12 minutes, until the egg is just set with a slight wobble.
5. Drizzle with sesame oil and a little extra tamari, top with the remaining spring onion and eat while warm.

Tips and swaps

• No steamer? Place the bowl on a folded tea towel in a large saucepan with 3 cm of simmering water, then cover with the lid.
• Keep it low. High heat makes the custard bubbly and spongy instead of silky.
• Add protein. A few prawns or some shredded chicken/minced pork make it more filling.

Over to you

If you make this one, I’d love to see it. Tag me on Instagram at @kimbasliving and save it to Pinterest for your next meal plan.

Happy cooking,
Kim x

I’m not a dietitian, and carb counts vary between brands, so always check your labels if you’re tracking closely.