June 23, 2013

Steamed Egg Tofu with Assorted Mushrooms ~ Recipe Included!

The engulfing haze which enveloped the whole of Singapore was really bad last week with the Pollutant Standards Index (PSI) topping 401 at 12pm on Friday, June 21. The hazardous air pollution induced a mild asthma attack in me as I morning commuted to the office, feeling increasingly unwell. After a visit to the doctor and contemplating if I shall stay in the enclosed office and work, or risk going home amid the choking haze without a N95 mask, I finally went home in the afternoon when the PSI level started to drop, but not without a stop at the supermarket near my house first.

You see, I thought to better stock up some groceries and do my own cooking if the hazy situation continues, disallowing me to venture out of the house unnecessarily. Call me kiasi (afraid to die), but don't we all have the responsibility to take care of our own health, for our own self and for sake of our loved ones too? I do not want to simply patronize my mum with "yes lah, ok lah" when she specially called to ask me to drink more water and green bean soup.

I looked through the standard ingredients which I've purchased and decided to steam the egg tofu with assorted mushrooms. The pack of assorted mushroom is quite big so I used only half the portion. It's a very light dish, no meat, with a simple seasoning of oyster sauce. I love the spiciness which came from the chilli padi. It's one of the must-have in my fridge at anytime! I will always remove the seeds though, resulting in a less fiery taste, but much healthier for our bodies as I read from somewhere that chilli seeds are indigestible and will get stuck in our intestines. Err okay, it's kiasi again? Nevermind lah, you can laugh at me if you want -_-;

Add egg to tofu and you'd get egg tofu which is more flavorful than the plain version. You'd probably think that egg tofu taste much better when pan-fried, yes I agree, but what my palate yearned was something light that evening. Steaming it became the preferred choice and was one which I happily enjoyed.


  • 2 tube Egg Tofu
  • ½ packet Assorted Mushrooms (Fresh Shiitake, Shimeji & Enoki)
  • 3 Chili Padi
  • Spring Onions (Garnishing) (Optional)

  • 1 tablespoon Oyster Sauce
  • 1 teaspoon Light Soya Sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Sesame Oil
  • Pepper

  1. Cut the egg tofu into small pieces, arrange on steaming plate.
  2. Slice the shiitake mushrooms.
  3. Separate shimeiji mushrooms into individual stems.
  4. Separate enoki mushrooms into smaller stalks.
  5. Arrange the mushrooms over the egg tofu.
  6. Remove the seeds from the chilli. Slice. 
  7. Combine the sliced chilli and seasoning, mix well, pour over mushrooms and egg tofu.
  8. Steam on high heat for 10 mins.
  9. Sprinkle spring onions over the dish.
  10. Serve with rice or porridge. Enjoy!


  1. I stumbled upon your blog while looking for info about A NOODLE STORY. I really enjoy reading your blog! I have been to a few of the eateries listed in your blog.

    Keep up the good 'work' and stay cool!

    1. Hi Yinkang, happy to know that you enjoy reading this blog and thanks for your support! :)