Chinese steamed egg, a beloved childhood dish that I thought I would never enjoy again. I had loved it so much as a kid and so did my siblings.
But then, I found a vegan recipe for it on one of my favorite blogs, The Modern Vegetarian. A homey kind of a dish, it’s like a savory egg custard with a silky, smooth texture.
The vegan version uses silken tofu in place of the eggs and a little bit of turmeric for color. Mom sometimes added a pork filling. In my version, I replaced it with tempeh and mushrooms.
Vegan Chinese Vegan Steamed “Egg” with Tempeh
Adapted from The Modern Vegetarian
2 dried Chinese mushrooms, soaked and chopped
1/4 cup cooked tempeh (see recipe below)
12 ounces fresh silken tofu
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon Shaoxing rice wine
1/4 teaspoon turmeric powder
2 teaspoons egg replacer, mixed with 4 tablespoons water
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1/2 green onion, white and green parts, chopped
In a food processor, combine the tofu, salt, sugar, rice wine, turmeric, egg replacer and blend until smooth and creamy.
Place the mushrooms and tempeh in a heatproof bowl or shallow pan, pour the tofu mixture on top of it. Use a bowl large enough (so that it doesn’t fill all the way to the top) to allow room for the tofu to expand.
Set up a steamer. When the water boils, place the bowl in and steam over medium heat for about 10 minutes. For a firmer texture, let stand 15-30 minutes before serving. It sets up even more overnight.
If using, mix the oil and soy sauce together and drizzle over the top, add the green onions. Serve with rice.
8 ounce package of tempeh, crumbled
1/2 small onion, chopped
1 teaspoon oil
3/4 cup water
2 tablespoons soy sauce
Heat the wok until hot. Add the oil and swirl in the wok to coat. Add the onions and saute over medium heat until translucent. Add the tempeh, water and soy sauce and bring to a boil. Cover and turn down the heat to medium low and simmer until the water is mostly absorbed about 4-5 minutes.