This is a vegan version of Asian Steamed Egg Custard, using tofu puree and turmeric powder to achieve the texture and colour of the egg. Turmeric powder should be used sparingly here, to avoid overpowering the dish. By adding mushroom, sesame oil and light soy sauce to the recipe, it helps to tone down the taste of the tofu – to achieve the flake streamed egg custard!
Preparation: 5 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 1 pack silken tofu
° ½ teaspoon salt
° ¼ teaspoon sugar
° 1 teaspoon cooking rice wine
° ¼ teaspoon turmeric powder, or less
° 2 teaspoons natural egg replacer, mixed with 4 tablespoons water
° 1 fresh shiitake mushroom, finely sliced
° ½ teaspoon sesame oil or shallot oil
° 1 teaspoon light soy sauce
° ½ teaspoon chopped spring onion or coriander leaves, for garnish
1. Combine the tofu, salt, sugar, cooking rice wine, turmeric powder, natural egg replacer in a blender or food processor and blend until smooth and creamy.
2. Place the mushroom in a heat proof serving bowl, pour in the creamy tofu puree and steam for 10 minutes.
3. Garnish with spring onion or coriander leaves. Drizzle with sesame oil, light soy sauce and serve immediately.