Steam Egg with Beancurd and Spinach
- 1 egg
- 1 tbs of soft silken tofu (cut into cube)
- 80ml water
- 1 tbs of spinach vegetable puree (basically, blanch spinach in hot water and puree it to make the puree)
- a little bit of salt and pepper to taste
Whip the egg and add water and salt.
Add the tofu and a cube of vegetable puree.
Place into a metal bowl or ceramic bowl you wish to serve in.
Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )
Gently steam for 12-15 min. You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.