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Steamed Tofu with Minced Meat

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This is one of those dish that I truly love but don’t get to make/eat that often, because the husband is not a big fan of tofu. He says it taste like nothing, and has a weird texture. On the other hand I love how silky soft tofu is and it has a very fresh and delicate flavour. I can almost taste and feel that fine powdery smooth soy melt away in my mouth with every bite. Handling tofu can be quite tricky because it is so fragile! If you rather not slice it, steaming a whole piece of silken tofu works the same as well.

After the tofu is steamed, it’ll release some liquid, it’s difficult to drain it with the tofu being that soft. What I do is to tilt it, and use a clean paper towel to absorb all the excess liquid that way your sauce will not get watered down. This is an awesome low carb, high protein dinner that is ready in 20 mins! I can have the whole serving on my own as a main for dinner. You can also serve it up as an accompanying dish with rice and other dishes.

Marinate pork with corn flour, white pepper, and soy sauce.
Steam tofu on high for 10 mins.

Heat pan on med high with sesame oil.
Pan fry ginger, garlic, and chilli padi until fragrant.

Add minced pork.
Break the pork up.

When pork is almost cooked, add the mixed vegetable.
Stir-fry.

Mix all the ingredients in a bowl except the corn starch slurry.
Add to pan.
Toss to coat meat.

Bring to boil, lower to a simmer for 5 minutes.
Coat meat well with sauce.
Then add corn starch slurry.
Stir to thicken sauce.
Remove from heat.

 

Pour meat and sauce over steamed tofu.
Garnish with parsley and fried shallots.

Steamed Tofu with Minced Meat
Serves 2
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Ingredients
  1. 1 silken tofu, sliced into 1/2 inch size
  2. 200g minced lean pork/chicken/turkey
  3. 1 tbsp soy sauce
  4. Dash of white pepper
  5. 1 tsp corn flour / corn starch
  6. 1/4 cup frozen mixed vegetable, thawed
  7. 1 clove garlic minced
  8. 1 inch thumb ginger, sliced into thin strips
  9. 1 chilli padi, seeded and chopped (optional)
Sauce
  1. 1 tbsp oyster sauce
  2. 1 tbsp dark soy sauce
  3. 1 tbsp sweet soy sauce / kicap manis
  4. 1 tsp brown sugar
  5. 2 tsp fish sauce
  6. 1 tbsp sesame oil
  7. Dash of white pepper
  8. 1/3 cup hot water
  9. Corn starch slurry (1 tsp to 2 tsp water)
Garnish
  1. Chopped parsley
  2. 1 tbsp fried shallot (optional)
Instructions
  1. Marinate pork with corn flour, white pepper, and soy sauce.
  2. Steam tofu on high for 10 mins.
  3. Heat pan on med high with sesame oil.
  4. Pan fry ginger, garlic, and chilli padi until fragrant.
  5. Add minced pork.
  6. Break the pork up.
  7. When pork is almost cooked, add the mixed vegetable.
  8. Stir-fry.
  9. Mix all the ingredients in a bowl except the corn starch slurry.
  10. Add to pan.
  11. Toss to coat meat.
  12. Bring to boil, lower heat to simmer for 5 minutes.
  13. Coat meat well with sauce.
  14. Then add corn starch slurry.
  15. Stir to thicken sauce.
  16. Remove from heat.
  17. Pour meat and sauce over steamed tofu.
  18. Garnish with parsley and fried shallots.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
2014-07-18-18-32-56_deco

 

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2 Comments

  • Reply
    Chris
    31 July, 2016 at 6:51 pm

    Hi Sharon, can i check again with you the quantity of each ingredient of the sauce? Mine came out really dark and salty ๐Ÿ™ or is the a pariticular brand that we should use for each?

    • Reply
      Sharon Lam
      31 July, 2016 at 8:25 pm

      Hi Chris, the sauce is pretty dark due to the dark soy sauce and oyster sauce. It could be due to the brand that’s used as different brands do have different salt content. You can omit the dark soy sauce if you want a lighter sauce. Also do make sure that it is 2 teaspoons of fish sauce and not 2 tablespoons. If your sauce is on the salty side, you can always add more water to thin it and sugar to neutralise it. Hope it helps.

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