Open the silken tofu package and pour out the excess water.

Add the tofu, 2 eggs, ¼ tsp salt, and ¼ tsp ground white pepper to a big mixing bowl. Use a whisk to break and stir the tofu and eggs as fine as possible.

Pour the egg and tofu mixture onto a heat-proof serving plate. Shake and tap a few times to level the mixture.

Cover the egg and tofu mixture with a heat-proof lid so the water will not drip back into the food while steaming. Fill a steamer with water and place the egg and tofu in it. Turn the heat to medium and bring the water to a boil. Then steam for 15 minutes. Start counting the time after the water boils.

While waiting, we can make the pork gravy. Heat your wok to smoking hot and add a drizzle of oil and some ground pork. Stir until the meat changes color, which only takes a minute or 2. If you don’t eat pork, you can switch it to ground beef.

Add ½ tbsp of Sichuan doubanjiang and stir well. Toss in some minced garlic, diced thai bird eye chilies, scallion, and cilantro. Stir until fragrant. If you don’t eat spicy food, you can replace the Sichuan doubanjiang with soybean paste and switch the Thai bird eye chilies with red bell pepper.

Season the pork with 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce and stir well.

Quickly mix ¾ cup of water with 1.5 tsp of cornstarch and pour it into the wok. Stir until the sauce thickens.

By now, the tofu and egg should be done steaming. Take it out of the steamer. Pour the pork gravy onto the steamed egg and tofu. Enjoy!