Steamed Silken Tofu with Mixed Seafood and Egg White 蛋白海鮮蒸豆腐

A delicate and savory Cantonese dish featuring silky smooth steamed tofu topped with an assortment of fresh seafood and a light, flavorful egg white sauce, garnished with spring onions and a drizzle of fragrant sesame oil.

Nutrition (per serving)

Ingredients

• 600g silken tofu
• 200g medium shrimp
• 100g scallops
• 100g fish fillet
• 4 large egg whites
• 2 tbsp Shaoxing wine
• 1 tsp cornstarch
• 0.5 tsp white pepper
• 1 tsp salt
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp chicken broth
• 2 tbsp cooking oil
• 1 tbsp sesame oil
• 2 stalks spring onion

Steps

1. Carefully slice the silken tofu into thick slices and arrange them neatly on a heatproof plate. Lightly season the shrimp, scallops, and fish fillet with a pinch of salt and white pepper.
2. Bring water to a boil in a steamer. Place the plate of tofu into the steamer and steam for 8 minutes.
3. While the tofu is steaming, mix the egg whites with Shaoxing wine, cornstarch, salt, sugar, and chicken broth in a bowl. Heat cooking oil in a pan over medium-high heat. Quickly stir-fry the shrimp, scallops, and fish fillet until just cooked through, about 2-3 minutes. Remove seafood from the pan.
4. Carefully pour off any excess liquid from the steamed tofu plate. Arrange the stir-fried seafood over the tofu. Gently pour the egg white mixture over the seafood and tofu. Return the plate to the steamer and continue steaming for another 5 minutes, or until the egg white is just set.
5. Once done, remove the plate from the steamer. Drizzle with light soy sauce and sesame oil. Garnish generously with chopped spring onion. Serve immediately.

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