Steamed Tofu and Egg with Pork Gravy

Steps

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1. 1
   Open the silken tofu package and drain the excess water.
   ▶ ≈0:40
2. 2
   Add the tofu and 2 eggs to a large mixing bowl along with salt and white pepper, then use a whisk to thoroughly mix and break the tofu and eggs into the finest texture possible.
   ▶ ≈0:54
3. 3
   Pour the tofu and egg mixture onto a heat-proof serving plate, then gently shake and tap it a few times to level the surface.
   ▶ ≈1:11
4. 4
   Fill a steamer with water and place the plate in it, then cover with a heat-proof lid to prevent water from dripping into the food. Bring the water to a boil over medium heat and steam for 15 minutes from the time it boils.
   ▶ ≈1:22
5. 5
   While the tofu is steaming, heat a wok until it smokes, add oil and ground pork, then stir-fry over high heat until the meat changes color, which takes about 1-2 minutes.
   ▶ ≈1:52
6. 6
   Add the Sichuan bean paste and stir well, then toss in the minced garlic, diced chilies, scallions, and cilantro, and stir until fragrant.
   ▶ ≈2:11
7. 7
   Season with soy sauce and oyster sauce, then stir well.
   ▶ ≈2:31
8. 8
   Mix water and cornstarch together until smooth with no lumps, then pour into the wok and stir until the sauce thickens.
   ▶ ≈2:40
9. 9
   Once the steamed tofu and egg is done, remove it from the steamer and pour the pork gravy on top.
   ▶ ≈2:55