Steamed Egg Tofu Recipe: Silky Parcels With Scallion Oil Drizzle

This steamed egg tofu delivers silky-smooth texture with minimal effort. A traditional technique transforms simple ingredients into delicate, custard-like parcels that melt in your mouth.

Drizzled with fragrant scallion oil, this dish offers a perfect balance of richness and freshness. The gentle steaming process ensures a tender, velvety consistency every time.

Ingredients for Steamed Egg Tofu

Simple ingredients transform into delicate custard-like parcels with velvety texture and rich depth.

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The silken tofu is non-negotiable for that signature melt-in-your-mouth texture. Mori-Nu brand is consistently smooth and widely available at Whole Foods or Asian markets. Eggs should be as fresh as possible—they provide structure and richness. For the stock, better than bouillon vegetable base mixed with water delivers excellent flavor without the sodium overload of canned broths.

No silken tofu? Regular tofu blended with a splash of water can work in a pinch, though the texture won’t be as delicate. Substitute one tablespoon dry sherry for the Shaoxing wine if needed. The scallion oil can be made with any neutral oil—grapeseed or avocado oil have the highest smoke points. For a gluten-free version, use tamari instead of soy sauce.

The egg tofu mixture can be steamed 1 day ahead and reheated gently. Scallion oil keeps for 1 week refrigerated in an airtight container. Always bring ingredients to room temperature before combining for the smoothest possible texture.

Step-by-Step Instructions for Steamed Egg Tofu

Master the technique for these delicate custards with a velvety texture and aromatic finish.

Step 1: Prepare the Scallion Oil Infusion

Thinly slice all 6 whole Scallions, separating white and green parts. Heat 0.25 cup Neutral Oil in a small saucepan over medium-low heat until it shimmers slightly but doesn’t smoke.

Add the white parts of the scallions and cook for 2-3 minutes until they turn light golden brown and become fragrant. The oil should take on a subtle onion aroma. Remove from heat and stir in the green parts of the scallions. Set aside to steep while you prepare the rest.

Step 2: Blend the Silken Tofu Base

Drain the 14 oz Silken Tofu and transfer it to a blender. Add 1.5 cups Vegetable Stock, 2 tbsp Light Soy Sauce, 1 tsp Sesame Oil, 0.25 tsp Ground White Pepper, 0.5 tsp Kosher Salt, 0.5 tsp Sugar, and 1 tbsp Shaoxing Wine.

Blend until completely smooth, about 30-45 seconds. The mixture should have the consistency of thin pancake batter. Taste and adjust seasoning if needed, though the flavors will concentrate slightly during steaming.

Step 3: Incorporate the Eggs and Thicken

Crack all 4 whole Large Eggs into a large bowl and beat lightly until just combined—you want to preserve some texture. Slowly pour the blended tofu mixture into the eggs while whisking constantly to create a homogeneous custard.

Sprinkle 1 tsp Cornstarch over the surface and whisk vigorously for 1 minute until fully incorporated. This step ensures your steamed tofu has a delicate but stable structure. The mixture should coat the back of a spoon with a velvety texture.

Step 4: Steam to Silky Perfection

Pour the custard mixture into heatproof ramekins or small bowls, filling each about ¾ full. Place them in a steamer basket set over 1-2 inches of simmering water. Cover tightly with a lid and steam over medium heat for 12-15 minutes.

The tofu is done when the centers are just set but still slightly jiggly, and the edges pull away slightly from the sides. Avoid overcooking, as this will make the texture dense rather than silky. The surface should look smooth with a subtle sheen.

Step 5: Finish and Serve with Scallion Oil

Carefully remove the ramekins from the steamer using tongs or a towel. Let them rest for 2 minutes to set further. The tofu should have a delicate, custard-like consistency that quivers slightly when shaken.

Strain the scallion oil through a fine-mesh sieve to remove solids, then drizzle generously over each portion. The hot oil will sizzle slightly on contact with the warm tofu, releasing an intoxicating aroma. Serve immediately while warm for the best texture.

Essential Equipment for This Dish

Steamer Setup

I use a bamboo steamer with a 12-inch diameter that fits perfectly over my wok. The bamboo allows steam to circulate while absorbing excess moisture, preventing water from dripping onto your delicate custards. Look for one with a tight-fitting lid to trap steam effectively.

Ramekin Selection

4-6 oz heatproof ramekins work best for individual portions. I prefer Le Creuset stoneware for even heat distribution, but any oven-safe ceramic or glass will do. Avoid metal as it can react with the acidic ingredients and may cause uneven cooking.

Blender Choice

A high-speed blender like Vitamix creates the silkiest tofu base, but a regular blender works fine. The key is blending for 30-45 seconds until completely smooth. I’ve found that immersion blenders don’t achieve the same velvety texture for this recipe.

Fine-Mesh Sieve

Straining the scallion oil requires a fine-mesh sieve. I use a 5-inch diameter one from OXO—it fits perfectly over small bowls and catches all the scallion bits. This ensures a smooth, elegant presentation without any bitter solids in your final dish. 💡

Whisking Tools

A simple balloon whisk works perfectly for combining the eggs and tofu mixture. I prefer one with a long handle for better control. Avoid electric mixers, as they can over-aerate the custard, leading to a less smooth texture.

Steaming Water Level

Maintain 1-2 inches of simmering water in your steamer base. I use a kettle to add hot water as needed without disturbing the steaming process. The water should never touch the ramekins, or it will make your tofu watery rather than silky. ❄️

Frequently Asked Questions