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Level 4 Puréed
Prep: 25 min Difficulty: Easy Main ingredient: egg
#level-4#egg#tofu#custard#steamed#vegetarian#dual-protein#smooth-texture#dysphagia

Egg Tofu Custard | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 25 minutes | Easy | Vegetarian

This dish combines the silky texture of classic Cantonese steamed egg custard (蒸水蛋) with blended silken tofu, creating a doubly protein-rich steamed custard. The tofu contributes a slightly denser, more cohesive structure than egg alone, while the egg provides complete protein and richness. The result is an extremely smooth, trembling custard that cuts cleanly with a spoon and meets IDDSI Level 4 requirements. This is one of the most practical high-protein dishes for vegetarian residents across all care settings in Hong Kong.

Ingredients (2 servings)

Method

  1. Place drained silken tofu in the blender; blend on high for 30 seconds until completely smooth
  2. Crack eggs into the blended tofu; blend for a further 30 seconds until fully combined
  3. Add warm soya milk and salt; blend briefly for 15 seconds; do not over-blend (excess air creates bubbles and an uneven surface)
  4. Pass the mixture through a fine-mesh sieve into a wide, shallow heatproof bowl; this removes all air bubbles and ensures a flawlessly smooth surface
  5. Cover the bowl tightly with cling film or a flat plate (prevents condensation drips from the steamer lid disrupting the surface)
  6. Steam over low-medium heat for 10–12 minutes until the custard is just set — the edges should be firm and the centre should have only a slight tremble when the bowl is gently moved
  7. Remove from steamer; uncover carefully; allow to rest for 2 minutes before drizzling with sesame oil and serving

Texture Test

IDDSI Level 4 (Pureed) confirmation: The custard should be completely smooth with no visible particles. When pressed firmly with the flat of a fork, it should separate cleanly into soft pieces and not spring back. It should hold its shape when spooned and not flow or spread. It must not be firm enough to require cutting.

Safety Notes

⚠️ Steaming temperature and time — over-steaming produces a grainy, porous texture with liquid weeping from the custard; steam on low-medium heat only; check at 10 minutes.

⚠️ Use warm milk — cold milk combined with egg will not steam evenly; ensure milk is warm (approximately 50°C) before combining.

⚠️ Sieving is essential — any unblended tofu particles or egg chalaza will create lumps in the finished custard.

⚠️ Confirm no egg allergy — this dish contains both egg and soya; confirm no allergies before serving.

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:

Fresh eggs: universally available at any supermarket. Salted or preserved eggs (century egg / 皮蛋): East Asian grocers including Wing Yip, See Woo, H Mart, and T&T.

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 160 kcal per serving, 14 g protein, 4 g carbohydrate, 10 g fat. The combination of egg protein (complete amino acid profile) and soya protein (also complete) provides an unusually high-quality protein profile for a vegetarian dish. Each serving also delivers approximately 150 mg calcium from the soya milk and tofu combined.

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
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