Steamed Tofu with Egg

Steamed Tofu with Egg

The problem when you find tofu in the Chinese shop here is that it comes in a box of 9. Even though they keep for a week if we change the water everyday, when you're the only person in the family to eat tofu, it can get tiring thinking of what to do with 9 pieces of tofu. I am down to my last 3 pieces and today, I made Steamed Tofu with Egg with one of them.

This dish is best made with silken tofu, but I had to make do with whatever I can find and this is firm but not silken tofu. There are many ways to prepare the tofu, but I chose to slice it and cover with 2 beaten eggs, light soy sauce, sugar, sesame oil and cornstarch. Steam it for 10 minutes (I may have forgotten the time and overcooked it this time though) and then poured a sugar-light soy-Chinese cooking wine-oyster sauce-sesame oil sauce over it.

What I use for steaming

For a smoother custard, it is better if one sieves the egg mixture, but well, you know me, I cannot be bothered.

Hub said last night that we would have to wear something red to the Ferrari Club dinner. I don't suppose they would count red lipstick, red shoes, ruby ring, red bag or red cap. I love red, but everything nice and red I own doesn't fit me anymore. There is this red Hugo Boss leather jacket that I bought in Stuttgart that couldn't be buttoned anymore, otherwise it would be great with my long Escada grey skirt and Guess bustier none of which would fit either anyway. As a last resort, I have a red silk Choli that I bought from Little India 2 years ago. It is now a little too tight at the bust and hips, but if I suck in the tummy and do not make sudden or rough movements, I may just survive in it. Or it may tear. There is no way I can lose 8 Kgs in 10 days in order to fit into some of the clothes...I could always try Hub's red Ferrari bathrobe.