The five-minute umami plate that surprises people is this one – steamed salted-egg tofu, and this home cook’s version puts a foamy salted-egg topping over thick tofu. A home cook wrote it in seven steps with the technique in the title: fry the salted yolk until it foams, steam five minutes. I made it as written, and it is the rich, savory tofu that tastes like a restaurant secret.
Jin yin dou fu (蒸金银豆腐) is steamed gold-and-silver tofu – thick tofu slices topped with a fried salted-egg-and-egg-white mixture, steamed five minutes, and finished with soy and cilantro.
What Is Steamed Salted-Egg Tofu?
This is the quick umami plate: the salted egg of a duck egg is separated – the yolk fried in oil until it foams into a rich sauce, the white chopped and fried with scallion and garlic. Both go over thick slices of tofu, the plate steams five minutes once the water boils, and a spoon of light soy and cilantro finish it. The salted yolk is the gold, the white the silver – hence the name.
For the silky steamed-tofu sibling of the same steamer, my steamed tofu with egg and shrimp is the custard version.
1Steamed Tofu with Egg and Shrimp (Xiaren Doufu Zheng Shuidan)A silky, savory masterpiece combining tender egg custard, soft tofu, and juicy shrimp. This healthy 15-minute meal is perfect for light dinners.Check out this recipe
Why This Recipe Works
- The foaming salted yolk. Fried until it bubbles – a rich sauce from one egg.
- The gold-and-silver topping. Yolk and white, both over the tofu.
- Five minutes of steam. The tofu warms through, never dries.
- The soy finish. A spoon of light soy wakes it.
- Fast and rich. Restaurant flavor in minutes.
Equipment Needed
- A skillet
- A steamer
Ingredients
- 1 block of tofu, in thick slices
- 1 salted duck egg, yolk and white separated
- A little garlic, scallion, and cilantro, chopped
- 1 tbsp light soy sauce
- Oil, as needed
Ingredient Notes
The salted duck egg: The yolk fried to foam is the gold. My steamed tofu with egg and shrimp is the fresh-egg version. Tofu: Thick slices that hold under the topping. The soy: A spoon of light soy over the steam.
Prep & Mise en Place
Slice the tofu thick; separate the salted egg; chop the aromatics.
Cooking Process
Step 1 – Prep the ingredients
Prep the ingredients.
Step 2 – Slice the drained tofu thick; chop the salted-egg white
Slice the drained tofu thick; chop the salted-egg white, garlic, scallion, and cilantro.
Step 3 – Heat oil and fry the salted yolk, mashing it until it f
Heat oil and fry the salted yolk, mashing it until it foams with big bubbles.
Step 4 – Add the chopped white, scallion, and garlic; fry until
Add the chopped white, scallion, and garlic; fry until fragrant, then turn off.
Step 5 – Spoon everything over the tofu; steam 5 minutes once th
Spoon everything over the tofu; steam 5 minutes once the water boils.
Step 6 – Finish with a spoon of light soy and scatter cilantro
Finish with a spoon of light soy and scatter cilantro.
Step 7 – Dig in
Dig in.
Common Mistakes When Making This Dish
1. A raw, gritty yolk. Cause: not frying it to foam. Fix: mash and fry until it bubbles. 2. Dry tofu. Cause: over-steaming. Fix: five minutes. 3. A bland plate. Cause: no soy finish. Fix: the spoon of light soy. 4. A salty bite. Cause: salted egg plus salty soy. Fix: taste and go easy. 5. Broken slices. Cause: too thin. Fix: slice thick.
Variations
More yolk: Two salted yolks for extra richness. My steamed tofu with egg and shrimp is the fresh-egg classic. Chili: A little chili with the aromatics.
Frequently Asked Questions
What is a salted duck egg? A preserved, salted egg – the yolk is the rich gold. Why fry the yolk? It foams into a sauce with no stock. Can I use a chicken egg? A salted one is the flavor; fresh needs more seasoning. How long does it take? About 10 minutes. Is it spicy? Not at all – my pan-fried tofu with minced pork is the savory hot plate beside it, and silken tofu potage the light soup.
How to Serve
Serve hot over rice – with steamed tofu with egg and shrimp, home-style tofu, and red braised tofu for a tofu table, or with savory tofu and egg stir-fry and braised tofu with bok choy for variety.
Storage & Reheat
Best fresh; refrigerate 1 day. Never leave out more than 2 hours. For another steamed tofu plate, try my steamed tofu with egg and shrimp.
Allergen Notice
This recipe contains egg (salted duck egg) and soy (soy sauce, tofu). It is free of gluten (verify the soy sauce), dairy, nuts, fish, and shellfish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s steamed salted-egg tofu is the five-minute umami plate I serve when time is short, and the recipe’s foaming-yolk trick is exactly why it tastes rich. I tested it as written. I have not tested the double-yolk version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Steamed Salted-Egg Tofu (蒸金银豆腐): The Five-Minute Umami Plate
Ingredients
Equipment
Method
- Prep the ingredients.
- Slice the drained tofu thick; chop the salted-egg white, garlic, scallion, and cilantro.
- Heat oil and fry the salted yolk, mashing it until it foams with big bubbles.
- Add the chopped white, scallion, and garlic; fry until fragrant, then turn off.
- Spoon everything over the tofu; steam 5 minutes once the water boils.
- Finish with a spoon of light soy and scatter cilantro.
- Dig in.
