Steamed Silken Tofu with Mixed Seafood and Egg White

Ingredients

Instructions

1. 1

   Carefully slice the silken tofu into thick slices and arrange them neatly on a heatproof plate. Lightly season the shrimp, scallops, and fish fillet with a pinch of salt and white pepper.

2. 2

   Bring water to a boil in a steamer. Place the plate of tofu into the steamer and steam for 8 minutes.

3. 3

   While the tofu is steaming, mix the egg whites with Shaoxing wine, cornstarch, salt, sugar, and chicken broth in a bowl. Heat cooking oil in a pan over medium-high heat. Quickly stir-fry the shrimp, scallops, and fish fillet until just cooked through, about 2-3 minutes. Remove seafood from the pan.

4. 4

   Carefully pour off any excess liquid from the steamed tofu plate. Arrange the stir-fried seafood over the tofu. Gently pour the egg white mixture over the seafood and tofu. Return the plate to the steamer and continue steaming for another 5 minutes, or until the egg white is just set.

5. 5

   Once done, remove the plate from the steamer. Drizzle with light soy sauce and sesame oil. Garnish generously with chopped spring onion. Serve immediately.