This Silken Tofu & Prawn Egg Steamer is the ultimate feel-good, high-protein dinner. It’s light on effort but big on nourishment and packed with protein from prawns, tofu and eggs. The texture is silky and soothing, with just enough richness to feel satisfying without being heavy. It’s all steamed in a wok (no oven or fancy gear needed), and when topped with soy sauce and crispy chilli oil? Game-changer. Whether you’re after a post-gym refuel or a nourishing night-in meal, this one ticks all the boxes.
1 block silken tofu
3 eggs
6 fresh prawns, peeled and roughly chopped
100g broccoli, cut into bite-sized pieces
150ml stock or water
A generous pinch of salt
A pinch of white pepper
1 tbsp Light soy sauce, to serve
2 tbsp Crispy chilli oil , to serve
- Gently beat the eggs in a bowl . Add 150ml of stock or water, plus a generous pinch of salt and white pepper. Stir to combine, taking care not to whisk too vigorously until smooth and combined.
- Place the silken tofu in a heatproof bowl. Scatter the prawns and broccoli around the tofu. Pour the egg mixture over the top, leaving about 2cm at the top of the bowl to allow for expansion as it steams.
- Fill a wok or large pan with a few centimetres of water and bring to a boil. Place the bowl in a bamboo steamer and set it over the boiling water. Cover with a lid and steam for 10–15 minutes or until the egg is just set.
- Carefully lift the bowl out of the steamer. Just before serving, drizzle with light soy sauce and spoon over some crispy chilli oil for that perfect hit of salt and spice.
- Notes: No bamboo steamer? You can make a ring out of foil to elevate the bowl in the wok, then cover with a tight-fitting lid to trap the steam.
