Silken Tofu Steamed with Egg | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 20 minutes | Easy

嫩豆腐蒸蛋 (silken tofu steamed with egg) combines two of the softest, most easily processed proteins in Chinese cooking: silken tofu and steamed egg. While a standard chawanmushi or steamed egg custard sits at Level 4, this version blends the steamed tofu-egg mixture with a small amount of warm stock and passes it through a fine sieve to achieve the flowing Level 3 consistency. The result is an intensely smooth, delicate, protein-rich flowing liquid that carries all the nourishment of both ingredients in a form appropriate for residents with severe swallowing difficulties.

Ingredients (2 servings)

Main:

• 200g silken tofu
• 2 large eggs
• 200ml warm chicken or dashi stock (low sodium)
• 1 teaspoon light soy sauce
• 1/2 teaspoon sesame oil

Seasoning:

• White pepper to taste
• Pinch of salt

Method

1. Place silken tofu in a shallow heatproof bowl; break it up gently with a fork into a rough paste.
2. Beat eggs thoroughly until completely homogeneous. Add warm (not hot) stock, soy sauce, salt and white pepper; whisk gently to combine. Add the tofu paste and mix until uniform.
3. Pass the tofu-egg mixture through a fine-mesh strainer into a clean heatproof bowl to remove any remaining tofu lumps and ensure a completely smooth mixture.
4. Place in a steamer over medium heat. Cover tightly. Steam for 12–14 minutes until the mixture is just-set — it should jiggle slightly in the centre but not flow freely when the bowl is gently tilted.
5. Remove from steamer. Using a blender, blend the steamed mixture with an additional 50ml warm stock on high speed for 60 seconds until completely smooth.
6. Pass through the sieve once more. Season with sesame oil; taste and adjust salt.
7. Confirm Level 3 consistency: the soup should flow slowly from a tilted spoon.

Texture Test

IDDSI Level 3 confirmation: When tilted, the blended mixture flows slowly and continuously, coating the spoon. The egg protein and tofu create a silky, slightly richer texture than standard soup. No tofu lumps or egg curds remain. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Note: If the mixture is too thick (Level 4 or above), add additional warm stock in small increments and blend again until Level 3 is confirmed.

Safety Notes

Steam temperature — steam at medium heat only; excessive heat causes the egg to over-cook, producing rubbery curds that will not blend smoothly.

Just-set is correct — slightly underdone is better than overdone for this recipe; the blending step completes the cooking process.

Serve immediately — blended egg preparations deteriorate quickly; serve promptly after preparation. Do not hold at room temperature for more than 30 minutes.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Silken or soft tofu (絹豆腐/嫩豆腐): stocked in refrigerated sections at Wing Yip, H Mart, 99 Ranch Market, and most East Asian grocery chains.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 145 kcal per serving (approximately 200ml), 14g protein, 8g fat. This is one of the most protein-dense Level 3 preparations per calorie in this collection. Eggs provide complete protein with all essential amino acids, plus choline (critical for brain and liver function), vitamin D and B12. Silken tofu adds calcium, isoflavones and plant protein. For residents with severe dysphagia who struggle to maintain protein intake, this preparation offers an excellent protein-to-volume ratio.

Cultural Note

Steamed egg with tofu (嫩豆腐蒸蛋) is a Cantonese home cooking classic — a simple, gentle dish that requires minimal ingredients but delivers exceptional protein nourishment. In many households, it is the first solid food introduced to very young children or offered to elderly relatives during illness. Its quiet, unassuming nature belies its nutritional value. In Level 3 blended form, it continues to fulfil this same quiet, restorative role — gentle nourishment in its most essential form.