Steamed Egg with Silken Tofu | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 10 minutes | Easy

Ingredients (1 serving)

• 2 eggs
• 50g silken tofu
• 120ml clear chicken stock (unsalted or low-sodium)
• A few drops of light soy sauce (optional)

Method

1. Mash silken tofu with a fork until very smooth
2. Beat eggs and gently mix with stock (do not over-beat)
3. Add tofu purée and strain through a fine sieve to remove air bubbles
4. Pour into a bowl and cover with cling film (leave a small gap)
5. Steam on high heat for 8 minutes until just cooked — do not overcook (surface should be smooth, not pitted)
6. Add a few drops of soy sauce or sesame oil to taste

Texture Test

Fork pressure test: Passes Level 4 — food flattens completely under fork pressure and does not spring back

Notes

Straining the egg mixture is essential for a smooth, even texture. The surface should be flat and glossy — a pitted surface indicates overcooked or poorly strained egg.

Nutrition

Eggs provide high-quality protein; silken tofu provides plant-based protein and calcium. Ideal for elderly residents requiring a high-protein diet.