Cherry & Dennis Helper Habitat

Cantonese Steamed Tofu with Dried Scallop and Egg White

瑤柱蛋白蒸豆腐

Cantonese Steamed Tofu with Dried Scallop and Egg White — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Silken tofu is steamed beneath a soft egg-white custard made with scallop soaking liquid, then finished with shredded scallop sauce.

01

Ingredients

Main ingredients

600 g silken tofu
40 g dried scallops
4 pieces egg whites
20 g spring onion

Scallop soaking

250 ml warm water

Egg-white seasoning

1/2 tsp salt
1 pinch white pepper

Scallop finishing sauce

1 tbsp light soy sauce
1 tsp cornflour
1 tsp sesame oil

Cantonese Steamed Tofu with Dried Scallop and Egg White — ingredients

02

Tools

cutting board
knife
large bowl
steamer
steaming plate
measuring cup

Cantonese Steamed Tofu with Dried Scallop and Egg White — tools

03

Steps

Cantonese Steamed Tofu with Dried Scallop and Egg White — Soak dried scallops in warm water for fifteen minutes

Step 1

Soak dried scallops in warm water for fifteen minutes

Soak dried scallops in warm water for fifteen minutes.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Shred the scallops finely and reserve the soaking liquid

Step 2

Shred the scallops finely and reserve the soaking liquid

Shred the scallops finely and reserve the soaking liquid.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Cut tofu into thick slices and arrange in a deep steaming plate

Step 3

Cut tofu into thick slices and arrange in a deep steaming plate

Cut tofu into thick slices and arrange in a deep steaming plate.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Stir egg whites gently without creating foam

Step 4

Stir egg whites gently without creating foam

Stir egg whites gently without creating foam.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Mix in 180 ml scallop liquid, salt and white pepper

Step 5

Mix in 180 ml scallop liquid, salt and white pepper

Mix in 180 ml scallop liquid, salt and white pepper.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Strain the egg mixture and pour it slowly over the tofu

Step 6

Strain the egg mixture and pour it slowly over the tofu

Strain the egg mixture and pour it slowly over the tofu.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Put the plate in a boiling steamer and cover the dish

Step 7

Put the plate in a boiling steamer and cover the dish

Put the plate in a boiling steamer and cover the dish.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Steam over medium-low heat for twelve minutes until just set

Step 8

Steam over medium-low heat for twelve minutes until just set

Steam over medium-low heat for twelve minutes until just set.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Bring the remaining scallop liquid and shreds to a boil

Step 9

Bring the remaining scallop liquid and shreds to a boil

Bring the remaining scallop liquid and shreds to a boil.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Add light soy sauce and thicken lightly with cornflour slurry

Step 10

Add light soy sauce and thicken lightly with cornflour slurry

Add light soy sauce and thicken lightly with cornflour slurry.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Spoon the scallop sauce over the steamed tofu custard

Step 11

Spoon the scallop sauce over the steamed tofu custard

Spoon the scallop sauce over the steamed tofu custard.

Cantonese Steamed Tofu with Dried Scallop and Egg White — Finish with sesame oil and spring onion and serve hot

Step 12

Finish with sesame oil and spring onion and serve hot

Finish with sesame oil and spring onion and serve hot.

Common mistakes

High heat or foamy egg whites make the custard rough and watery.

Tips

Dried scallops are salty, so taste after adding soy sauce before using more salt.