5-Minute Microwave Steamed Eggs with Silken Tofu & Nira Chives

High-protein, low-carb, and extra silky.

You’re on the couch. The freezer’s whispering Hot Pockets, the fridge has yesterday’s takeout, and you’re trying to eat a little better (and get your protein up). Enter this bowl: silky-soft microwave steamed eggs with silken tofu, mixed nira chives, and a glossy finish of Zindrew Garlic Chili Oil. It tastes like a hug and takes five minutes.

Why You’ll Love It

• Fast: 5 minutes, one bowl, no stove.
• Balanced: High-protein, low-carb, comfort in a bowl.
• Dialed Texture: Reduced broth = silky, not soupy.
• Flavor Flex: Finish with OG Batch for smooth heat or X Batch for a fiery pop.

Ingredients (Serves 1–2)

• 2 large eggs
• 1/4 cup chicken or vegetable broth (reduce to 3 tbsp if your tofu is extra wet)
• Pinch of salt
• 1 tsp soy sauce
• 1/2 tsp Zindrew Garlic Chili Oil (mixed into the eggs)
• 1/2 block silken tofu (about 150–175 g), cut into small cubes
• 1 tbsp chopped nira chives (or regular chives), divided
• 1/2–1 tsp Zindrew Garlic Chili Oil (for drizzling)
• Optional: sesame seeds or crispy shallots

Instructions

1. Whisk: In a heat-safe bowl, whisk eggs, broth, salt, soy sauce, and 1/2 tsp Zindrew Garlic Chili Oil until smooth. Stir in most of the nira chives (reserve a pinch for garnish).
   
   
2. Add tofu: Gently fold in the silken tofu cubes so they don’t break up
3. Microwave: Cover the bowl with a microwave-safe plate. Microwave on medium power (50–60%) for 2–3 minutes, until just set with a slight jiggle in the center. (Microwaves vary — check at 2 minutes and add 15–20 second bursts as needed.)
4. Finish: Drizzle with 1/2–1 tsp more Zindrew Garlic Chili Oil. Top with the remaining nira chives and optional sesame seeds or crispy shallots. Serve immediately.

Zindrew Tip

• OG Batch: Balanced garlic-forward warmth that plays nice with delicate eggs.
• X Batch: Bigger, bolder heat for spice lovers — great contrast with silky tofu.
• Not into broth? Try 3 tbsp for a firmer set, or swap in water if your tofu releases more moisture.

Troubleshooting (Fast)

• Too watery? Use 3 tbsp broth next time, drain tofu briefly, and avoid overcooking.
• Rubbery eggs? Lower microwave power or cook in shorter bursts.
• Texture too firm? Add 1–2 tsp more broth or stop cooking a touch earlier.

Come See Us IRL

Want to meet us (and taste before you buy)? We’re at Smorgasburg in ROW DTLA every Sunday through the end of 2025 — inside the world’s biggest condiment bar. Swing by, say hi, and snag a jar of Zindrew.