Fang Hua Chinese Steamed Egg with Ground Pork and Tofu

An easy and savoury Chinese steamed egg recipe for every season

There are a thousand Asian ways of cooking eggs. And steaming is just one of them. But I would never expect a steamed egg recipe can be so rich in texture and flavor. 

This Chinese steamed egg with ground pork and tofu recipe is also called Fang Hua steamed eggs in Chinese. Fang refers to the enticing smell of the dish. And Hua stands for the four seasons, meaning this dish is perfect for any time of the year.

And not all Chinese recipes with a fancy name is challenging. Steaming, in general, requires less effort than other cooking methods. This dish turns out to be one of the easiest dishes I’ve ever made. It’s visually appealing with layers of texture and surprises. And I can already see it on my New Year’s Eve menu.

So if you are ready, let’s jump right on and cook!

How To Cook Chinese Steamed Egg with Ground Pork and Tofu

Ingredients

Chinese steamed egg with ground pork and tofu- ingredients
  • Scallions, 1, chopped into small pieces
  • Ground pork, 1/2 pound
  • Egg, 2, medium size
  • Silken tofu, 2 blocks
  • Ginger, 1 tbsp, grated
  • Soy sauce, 3 tbsp
  • Salt and pepper, to taste
  • Rice cooking wine, 1 tbsp
  • Oyster sauce, 1/2 tbsp
  • Cooking oil, 2 tbsp

Instructions

  • In a bowl, mix ground pork with the grated ginger, a pinch of salt, pepper, oyster sauce, one tablespoon of cooking oil, and rice cooking wine. Stir evenly and marinate for 30 minutes.
  • Wash the scallions. Cut the stem off and chop finely. 
  • Rinse the silken tofu. Be extra gentle because silken tofu tends to break more easily than regular tofu or firm tofu. Put the blocks on a deep plate and slice them in half-inch pieces.
  • Lay them on the plate like fallen dominos.

Don’t worry. I don’t measure either. But I try to be consistent regarding the thickness of the tofu slices so they will be ready at the same time.

  • Drain any additional water from the plate. And on both sides of the tofu, lay the pork mince and even it out with a spoon.
  • Break two eggs on top of the pork mince. Add a tablespoon of cooking oil on the surface. 
Chinese steamed egg with ground pork and tofu-before steam
  • Use a wrap or another plate to cover the dish. Put it in the steamer or a pot and steam for 15 minutes.
  • Remove the lid and add scallions to the dish. Cover the lid and steam for another 3 minutes.
  • Take the plate out. Add soy sauce to the surface. Serve with rice or noodles and enjoy!
Chinese steamed egg with ground pork and tofu-2

Cooking tips

  • Marinate the pork with grated ginger and pepper

The grated ginger and pepper will help to enhance the flavor of the pork. And they also balance the beany taste of tofu. 

  • Cover the dish in the steamer

The first time I cooked the dish, it was watery like a soup. The dripping water from the steam ruins the entire plate. So always cover your dish with a plate or a plastic wrap.

What kind of tofu to use?

I use silken tofu for this steamed egg recipe. Not all tofu is born equal. Silken tofu has this smooth texture that goes so well with the egg and pork mince. 

If you are stir-frying the tofu, silken tofu may break into pieces on the pan. But it fits into the steamed dish. Because of the creaminess of silken tofu, it is also a popular ingredient in salads and desserts.

Read also: 12 easy and delicious Asian tofu recipes

Yield: 1

Fang Hua Chinese Steamed Egg with Ground Pork and Tofu

Chinese steamed egg with ground pork and tofu.jpg

Easy Chinese steamed recipe combining tofu, egg and ground pork.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • Scallions, 1, chopped into small pieces
  • Ground pork, 1/2 pound
  • Egg, 2, medium size
  • Silken tofu, 2 blocks
  • Ginger, 1 tbsp, grated
  • Soy sauce, 3 tbsp
  • Salt and pepper, to taste
  • Rice cooking wine, 1 tbsp
  • Oyster sauce, 1/2 tbsp
  • Cooking oil, 2 tbsp

Instructions

  1. In a bowl, mix ground pork with the grated ginger, salt, pepper, oyster sauce, one tablespoon of cooking oil, and rice cooking wine. Stir and marinate for 30 minutes.
  2. Wash the scallions. Remove the stem and chop finely. 
  3. Rinse the silken tofu. Put the blocks on a deep plate and slice them in half-inch pieces.
  4. Drain additional water from the plate. Lay the pork mince evenly on both sides of the tofu.
  5. Break two eggs on top of the pork mince. Add a tablespoon of cooking oil on the surface. 
  6. Use a wrap or another plate to cover the dish. Steam for 15 minutes.
  7. Add scallions to the dish. Steam for another 3 minutes.
  8. Take the plate out. Add soy sauce to the surface. Serve with rice or noodles.

Nutrition Information:

Yield:

2

Serving Size:

2

Amount Per Serving: Calories: 473Unsaturated Fat: 38gCarbohydrates: 6gFiber: 1gProtein: 25g

Have you made this Chinese steamed egg recipe?

If you do, leave a comment and tell me what you think!

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