Classic Silky Steamed Tofu with Egg and Crab Stick

1.Gently remove the silken tofu from its packaging and carefully slice it into 1.5 cm thick pieces. Arrange the tofu slices in a single layer in a heatproof dish or shallow bowl.

2.In a separate bowl, whisk the eggs until well combined. Gradually whisk in the chicken broth, salt, and white pepper until smooth. Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any lumps or chalazae, ensuring a silky texture.

3.Pour the strained egg mixture evenly over the arranged tofu in the heatproof dish.

4.Carefully place the shredded crab sticks on top of the egg and tofu mixture.

5.Prepare a steamer by bringing water to a boil over medium-high heat. Once boiling, carefully place the dish with the tofu, egg, and crab stick into the steamer.

6.Cover the steamer and steam for 10-12 minutes, or until the egg custard is just set but still wobbly in the center. Avoid over-steaming, as this can lead to a tough texture.

7.Once cooked, carefully remove the dish from the steamer. Drizzle with light soy sauce and sesame oil.

8.Garnish with thinly sliced spring onion immediately before serving. Serve hot as a comforting side dish or light meal.