Steamed Tofu with Pork Mince

The juicy pork, diced mushroom and corn kernels are served on a bed of steamed silky smooth tofu. It’s so delicious and easy for the family to dig in.

My family loves this steamed tofu dish very much. We like it served on a plate of steamed rice. It’s perfect for this weather.

Soak the mushrooms first. Marinate the pork mince. You'll get more flavours.

I used one packet of soft tofu. It’s already cooked. Simply heat it up in a wok. You don’t need to add any oil at all. By doing so, the whole dish is so refreshing and nutritious.

Pork and shiitake mushroom are perfect partners. The corn kernels will add more fibre. Either fresh or frozen ones will work. If you like to add some more favourite vegetables, feel free to do so. The sauce is the highlight. It tastes so well and balanced.

Steamed Tofu with Pork Mince Recipe

(Printable recipe)
By Christine’s Recipes
Course: Steamed, Stir-Fry
Cuisine: Chinese
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 1 packet (300 gm) silky soft tofu
• 90 gm pork mince
• 1 shallot, finely minced
• 1 to 2 (about 30 gm) shiitake mushrooms
• 30 gm corn kernels
• 150 ml chicken stock (or reserve the soaking mushroom water)
• spring onion, for garnish

Marinade:

• 1 tsp minced ginger
• 1 tsp salt-reduced light soy sauce
• ½ tsp sugar
• ½ tsp corn flour (corn starch)
• ½ tsp oil
• white pepper, to taste

Sauce:

• 1 tsp oyster sauce
• 2 tsp salt-reduced light soy sauce
• 1 Tbsp water
• 1 tsp corn flour (corn starch)
• sesame oil, to taste

Method :

1. Soak the shiitake mushrooms until softened. Squeeze out the excess water. Finely chop. Set aside. Mix the pork mince with the marinade. Set aside for 20 minutes.
2. Carefully remove the tofu from the packet. Cut into pieces. Place in a deep dish. Steam in a wok over high heat for about 8 minutes. Set aside.
3. Meanwhile, use another wok or pan. Heat oil over medium-high heat. Saute the shallot until aromatic. Add the mushroom. Stir and cook until aromatic. Add the pork and cook until its colour is changed. Along the way of cooking, use a spatula to break apart the pork lumps. Add the corn kernels. Pour in the chicken stock and cook until the pork is cooked through. The sauce is reduced to one-third. Stir in the sauce and cook to preferred consistency. Add spring onion. Pour over the steamed tofu. Serve hot. Enjoy!

Notes：

• I used salt-reduced light soy sauce. The saltiness is very low and the flavour is much stronger. If using regular light soy sauce, adjust the amount accordingly.
• After steaming the tofu, there’ll be some water in the dish. Carefully discard the excess water from the dish. Then pour the sauce with pork over the tofu.