Steamed Tofu with Pork Mince | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Steamed Tofu with Pork Mince

by · 23 comments
Steamed Tofu with Pork01

My mother used to cook the traditional Chinese dish, Steamed Pork with Tianjin Preserved Vegetable (冬菜蒸肉餅) for us. I like it, going with a big bow of rice. Well, sometimes I like to turn a traditional dish into a new and unique one. What about turning the steamed pork dish into this new variation by adding silken tofu? The tofu becomes more attractive and delicious with a hot touch, going really fantastic with the juicy pork mince. The dish is finished up with a dash of hot oil, drizzled with a bit of light soy sauce.

Ingredients:
  • 75 gm pork mince
  • 15 gm Tianjin preserved vegetable
  • 3 slices silken tofu
  • a dash vegetable oil, heated in a small saucepan
Marinade:
  • 1 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp cornflour
  • a pinch white pepper
Method:
  1. Rinse preserved vegetable and squeeze out excess water. Mix pork mince with marinade and preserved vegetable well. Divide pork into three equal parts and make a small disc with clean hands.
  2. Place tofu slices on a plate. Carefully put pork onto tofu. Steam in a wok over high heat for 20 minutes, or until pork is cooked through, colour changed. Discard excess water in the plate if necessary, sprinkle spring onion for garnish. Drizzle with hot oil and soy sauce. Serve hot.
Steamed Tofu with Pork02

Note:
  • The amount in this recipe was quite small. You might like to double the size or adjust the amount to your liking.
  • After steaming, you would find some water in the plate. Discard excess water in the plate before drizzling hot oil and soy sauce.

23 comments :

  1. Thanks for sharing your recipes. On most of your recipes I see that you use corn flour as one your ingredients. Can corn flour be replaced with corn starch?

    ReplyDelete
  2. To Anonymous,
    Sure, you can replace cornflour with corn starch. As far as I know, cornflour (we use this name in Australia), that is more or less like the corn starch in US.
    In Chinese cooking, cornflour is commonly used as a thickening and an ingredient to marinate meat.

    ReplyDelete
  3. This looks so satisfying! Tofu is one of my favorite ingredients to use. You can do so much with it.

    ReplyDelete
  4. I'm always looking for new ways to use Tofu. Thanks.

    ReplyDelete
  5. I love this variation with tofu!! Great recipe!!
    sweetlife

    ReplyDelete
  6. Oh! I love this dish. You have reminded me to make it soon.

    ReplyDelete
  7. They look fantastic. Simple and easy to make but delicious.

    ReplyDelete
  8. This is one simple and hearty dish!! So homey

    ReplyDelete
  9. This looks delicious Christine - but I don't know. If I started cooking like this my husband might think there's no need to go try out restaurants. Ah I'll spring it on him and amaze him (and me) =)

    ReplyDelete
  10. I'd love to try this - sounds super delicious!

    ReplyDelete
  11. Steamed tofu with minced pork atop looks so very yummy!

    ReplyDelete
  12. I love your blog! Your cooking skills are amazing!

    ReplyDelete
  13. This looks so good! Love dishes like this, so good with rice!

    ReplyDelete
  14. Oooh...delicious! Now I really miss this dish. It's quite a while I have not eaten tofu. I wish it's fresh and easily available!

    ReplyDelete
  15. What a lovely twist! I just adore silken tofu - and your dish - well, it just looks amazing. You are really a treasure trove of Chinese inspired recipes.

    ReplyDelete
  16. This is another comfort food for me. I grew up having that, too. Thank you for sharing with us. Brings back so much fond memories.

    ReplyDelete
  17. What a beautiful way to prepare tofu. I'd imagine all of the beautiful juices from the sauce seep right into it.

    ReplyDelete
  18. This is my kind of food. I can much more rice with it, looks so delicious!

    ReplyDelete
  19. Hi Christine, can we not use the hot oil? If I don't use the hot oil is there any suggestion on what to replace it with? Maybe soya sauce? If I can replace with soya sauce, do I put it on after it's finished steaming (i.e. when the plate is outside the steamer) or in the last few minutes of steaming process?

    Thank You!

    Cynthia Lee

    ReplyDelete
    Replies
    1. Hi Cynthia,
      You can skip the hot oil. You need some soy sauce as seasoning. Just drizzle a bit of soy sauce after steaming when served.

      Delete
  20. Hi Christine,

    Where can i buy the Tianjin preserved vegetables? Is it available at any asian supermarkets? Thank you.

    ReplyDelete
    Replies
    1. Hi I got it from Asian grocers. Try to ask the staff there. They should know.

      Delete