Spicy Egg Tofu with Shrimps & Shimeji Mushroom



6 large eggs

500ml homemade soy bean milk

1/8 tsp salt

Adequate cooking oil for pan-frying

150g shrimp meat

100g shimeji mushroom (discard the bottom and separate by hand)

1 tbsp chopped garlic

1 ½ tbsp chopped young ginger

2 shallots (peeled and chopped)

2 red bird’s eye chillies (chopped)

1 stalk spring onion (chopped, separate the white & green part)


2 tbsp hot bean paste

1 tbsp oyster sauce

1 tbsp tomato ketchup

1 tbsp sugar

2 tbsp Chinese cooking wine


1 tsp corn starch mixed with 1 tbsp water

Preparation Instructions:

  1. In a mixing bowl, add in eggs, homemade soy bean milk and salt. Whisk to combine.
  2. Strain the egg mixture into a pre-lined 7-inch square tray with cling wrap.
  3. Steam at preheated steamer at high heat until set. Remove and set aside to cool completely.
  4. Chill in the fridge overnight.
  5. Remove the egg tofu from fridge 30 minutes before cooking time.
  6. Cut into small pieces.
  7. Heat up adequate cooking oil for pan-frying. Pan-fry the egg tofu on batches until golden brown. Remove and set aside.
  8. Leave 2 tbsp of cooking oil in the skillet, saute the chopped garlic, young ginger, shallot, bird’s eye chillies and white part of spring onion until fragrant.
  9. Add in shrimps, saute until half-cooked.
  10. Add in shimeji mushroom, saute until turn soft.
  11. Add in seasonings and bring to a boil.
  12. Thicken the sauce with corn starch solution.
  13. Add in pan-fried egg tofu, gently stir to combine.
  14. Dish out, garnish with chopped spring onion. Serve.



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