Beat together one part egg and one part water until smooth.
Slice the silken tofu and arrange it in a baking dish. Lay the deveined shrimp on top.
Strain the beaten egg over the tofu and shrimp to remove froth and bubbles, so the custard sets smooth.
Steam for 8 to 10 minutes, until the egg is set and custardy.
In a separate pan, heat the cooking oil, sesame oil, soy sauce, rice vinegar, and sugar until it sizzles. Adjust to taste (she likes it a little on the sweet side).
Pour the hot sauce over the steamed egg, top with green onions, and serve with rice.
Light and comforting; egg and tofu melt into a custard. Method transcribed from the video. Inspo @chellemakesfood. From Michelle Loveli Belfrey on Instagram.
