Steamed Egg & Tofu Custard with Mushrooms
Estimated $2.81 recipe · $1.41 per serving (US / USD)
Tender egg custard surrounds tofu and thinly sliced mushrooms. Measured stock, covered bowls and gentle steam help prevent bubbles and rubbery edges.
The recipe
Steamed Egg & Tofu Custard with Mushrooms
Tender egg custard surrounds tofu and thinly sliced mushrooms. Measured stock, covered bowls and gentle steam help prevent bubbles and rubbery edges.
Ingredients
- 150 g raw beaten egg, weighed without shells
- 200 g plain firm tofu, drained edible weight
- 80 g raw chestnut mushrooms, trimmed edible weight
- 225 ml prepared vegetarian stock (225 g), cooled to room temperature
- 12 g soy sauce
- 6 g ready-to-eat toasted sesame seeds
- 1000 ml water (1000 g), for steaming only; not consumed
Estimated recipe cost
$2.81 for 2 servings · $1.41 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 150 g raw beaten egg, weighed without shellsRetail benchmark · $1.67 / 12 each · Retail reference · 50g per egg | $0.42 |
| 200 g plain firm tofu, drained edible weightPlanning assumption · $2.20 / 397 g · Uses 200g | $1.11 |
| 80 g raw chestnut mushrooms, trimmed edible weightPlanning assumption · $2.00 / 227 g · Uses 80g | $0.70 |
| 225 ml prepared vegetarian stock (225 g), cooled to room temperaturePlanning assumption · $1.50 / 946 ml · Uses 225ml | $0.36 |
| 12 g soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · Density assumption: 1.16g/ml | $0.04 |
| 6 g ready-to-eat toasted sesame seedsPlanning assumption · $3.00 / 100 g · Uses 6g | $0.18 |
| 1000 ml water (1000 g), for steaming only; not consumedPlanning assumption · $0.00 / 1000 ml · Uses 1000ml | $0.00 |
| Estimated total | $2.81 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Prepare two shallow, steam-safe heatproof bowls of at least 450 ml capacity each. Set a rack inside a wide lidded pot and add the 1000 ml water, ensuring it stays below the rack. The bowls must sit above the water with space around them for steam.
- Cut the drained tofu into 1 cm cubes. Slice the trimmed mushrooms 1–2 mm thick so they cook within the custard's steaming time. Divide both evenly between the bowls.
- Gently stir the 150 g egg until the whites and yolks combine; avoid whisking in air. Slowly stir in the 225 ml room-temperature stock. This measured ratio of 1 part egg to 1.5 parts stock keeps the custard tender without making it excessively loose.
- Pass the egg mixture through a fine sieve into a jug. Leave it for 2 minutes, skim away surface foam, then pour equally over the tofu and mushrooms. Cover each bowl snugly with foil to keep condensation off the custard.
- Bring the pot water to a simmer, allowing about 5 minutes. Lower the bowls onto the rack, cover the pot and reduce the heat until the water barely simmers. Steam for 18–20 minutes; vigorous boiling can create bubbles and toughen the edges.
- Carefully uncover one bowl to check the centre. It should wobble gently as one mass when nudged, with no liquid egg rippling across the surface; a thin skewer inserted into the custard should emerge without wet egg. For a temperature check, the centre should reach 74°C. If needed, cover again and steam in 2-minute intervals until set.
- Remove the bowls with heatproof gloves and rest for 3 minutes. Uncover, drizzle each with 6 g soy sauce and scatter each with 3 g toasted sesame seeds. Serve warm. This recipe has not been kitchen-tested; bowl depth and steamer strength can affect the cooking time.
Storage and reheating
Refrigerate covered leftovers within 2 hours of cooking, or within 1 hour if the ambient temperature exceeds 32°C. Keep at 4°C or below and use within 2 days. Reheat gently, covered, until the centre reaches 74°C; the custard may become firmer. Freezing is likely to make the tofu and custard watery.
Substitutions and ingredient notes
Replace chestnut mushrooms with the same edible weight of raw button mushrooms, sliced equally thinly. For gluten avoidance, use a labelled gluten-free soy sauce and check the stock. Egg, soy and sesame are allergens; check every packaged ingredient for relevant allergens and cross-contact warnings.
Estimated nutrition
286 kcal · 30g protein · 6.2g carbohydrate · 17.6g fat · 3.1g fibre per serving.
Calculated from measured ingredients and generic composition data. Brand choices and substitutions change the estimate.
Storage references: USDA leftover guidance · FSA food guidance
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.