Steam Tofu with Minced Pork: Easy Recipe Guide
While every family has their unique recipe, this version of steamed tofu will bring you fresh cooking inspiration and superior taste experience.
Why Do I Recommend This Recipe?
You don't need to use a wok with hot oil throughout the whole process. So you won't be sweating profusely while cooking in summer.
The tofu and minced meat will combine to create a delicious umami flavor on their own. You don't even need to add stock.
From preparing the ingredients to taking the dish out of the pot, it can be done in 20 minutes. You can quickly have a meal even when you're extremely hungry.
Required Ingredients and Substitutions
Plum blossom pork: It has the perfect ratio of fat to lean. After steaming, it won't be dry. You can also use ordinary minced pork. If you really don't have any, you can use minced chicken instead, but remember to add half a spoon of sesame oil to make it more moist.
Soft tofu: It's best to choose soft and smooth water tofu. You can also use firm tofu, but the texture will be denser. If you're sensitive to the beany taste, Japanese-style soft tofu is a more refreshing alternative.
Light soy sauce: It's used for marinating the meat and final seasoning. Just choose the commonly used brewed soy sauce. If you really don't have any, you can use oyster sauce with a bit of salt instead, but you need to adjust the saltiness yourself.
Starch: It's the key to locking in the meat juices. Either cornstarch or potato starch can be used. If you don't have starch on hand, you can add an egg white and stir it into the minced meat. The effect is similar.
Scallions: Scallions can be replaced with chopped coriander or minced garlic, and using sesame oil for the hot oil will enhance the flavor even more.
Oil: If you're concerned about the amount of oil, just pour two or three spoons of heated oil, which is enough. The key is to make the aroma come out.
Which type of tofu is better to use?
Soft tofu
This is my top recommendation. After steaming, it is tender and smooth and can hold the meat juices. Just buy ordinary brine tofu at the wet market. It's the most worry-free and error-free option.
Glucono-delta-lactone tofu
The texture is like pudding and melts in the mouth. But it's very delicate. When taking it out of the box, you need to pour it out gently. It's suitable for those who like a delicate texture.
Japanese-style soft tofu
The texture is bouncy and has a slightly sweet taste. Cut it into small round pieces and it looks cute on the plate. The steamed sauce is slightly sweet. If you have kids at home, you can give it a try.
Firm tofu
It has a stronger bean flavor. After steaming, it is more firm and chewy, and there will be less sauce. It is recommended to eat it with rice. Soaking up the meat sauce, it tastes extremely delicious.
What to do if there is no steamer to steam the tofu?
Besides using an electric steamer, the tofu can also be steamed in a skillet, a pot or a wok. Just bring the water in the pot to a boil, then put the tofu into the pot and cover the lid. Turn the heat to the lowest and steam for about 10 minutes.
INGREDIENTS
Main Ingredients
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·200g plum blossom pork (with a little fat, minced)
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·300g soft tofu (cut into small pieces)
Additional Ingredients
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·10g scallions (for garnish)
Seasonings
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·3g salt
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·2g sugar
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·15ml light soy sauce
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·1 spoon of starch
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·20ml cooking oil (for pouring hot oil)
COOKING STEP
Step 1
Mince 200g of plum blossom pork.
Step 2
Add 3g of salt, 2g of sugar, 10ml of light soy sauce, and 1 spoon of starch. Stir well and marinate for about 10 minutes.
Step 3
Meanwhile, cut 300g of tofu into small pieces and spread them evenly on a steaming plate.
Step 4
Spread the marinated minced pork evenly on top of the tofu.
Step 5
After the water in the pot boils, steam for 10 minutes.
Step 6
After steaming, pour in 5ml of light soy sauce and sprinkle with scallions.
Step 7
It's best to pour in an appropriate amount of hot oil and serve immediately!
More recipes worth trying
Chinese Steamed Eggs With Clams
Exquisite Creative Chinese White Radish Recipe
Success Tips
Don't be lazy and mince the meat too finely.
It's better to have a bit of a granular texture. You can still have the satisfaction of biting into meat particles after steaming. Remember to stir in one direction for a few more rounds when mixing. The minced meat will be more compact and not fall apart.
There's a trick to taking the tofu out of the package.
Cut small holes at the four corners of the boxed soft tofu. Gently tap it against the plate, and it will slide out completely without any residue. People with OCD who have tried it all say it's great.
Put the plate in the steamer only after the water in the steamer has boiled vigorously.
Keep the heat on high throughout the process so that the steam is strong enough. Only then can the middle of the tofu be thoroughly heated. If you're worried about water dripping, cover the steaming plate with a layer of heat-resistant plastic wrap and poke a few small holes for ventilation.
The oil for pouring should be hot enough.
Heat the oil until small bubbles form densely when you insert a chopstick. Pouring it over the scallions with a sizzling sound is what makes it really fragrant. If you're on a diet to reduce fat, you can replace it with a thin layer of prickly ash oil for a more special flavor.
Variations
Seafood Version: Mix half a spoon of shrimp paste into the minced meat. Before spreading it on the tofu, first lay a layer of soaked and shredded dried scallops. After steaming, drizzle with the same golden and silver garlic oil used for steamed scallops with garlic and vermicelli. The umami flavor will be overwhelming.
Vegetarian Version: Replace the minced meat with soaked and chopped shiitake mushrooms and king oyster mushrooms. Add a spoon of sesame paste to enhance the aroma. Choose firm tofu. After steaming, sprinkle with chopped peanuts and chili powder to give the illusion of eating mapo tofu.
Spicy Lover's Version: Add a spoon of chopped chili peppers when marinating the meat. Before spreading it on the tofu, first smear a thin layer of broad bean paste. After taking it out of the pot, sprinkle with deep-fried peas and chili oil. It's a great solution for loss of appetite.
Breakfast Variation: Slice the tofu and stack it in layers with the minced meat. Crack two eggs on the top layer. After steaming for 12 minutes, you'll get a low-calorie version of steamed egg with minced meat, which goes perfectly with congee.
Thai Style: Replace the sauce with lemon juice + fish sauce + bird's eye chili peppers, and sprinkle with fresh mint leaves. Throw in a few slices of green papaya after 8 minutes of steaming. The refreshing taste is perfect for summer.
Consumption Suggestions
Served with Rice
Pour the steamed minced pork with tofu, including the soup, over hot rice and gently stir to allow the rice grains to soak up the flavors. Using wholegrain rice as a base is more refreshing and you won't feel greasy or cloying.
Eaten with Noodles
Cook a bowl of plain noodles or thin rice noodles and directly top them with the warm minced pork with tofu. After stirring the soup and noodles evenly, they taste extremely fresh. When you're hungry in the middle of the night, just heat it in the microwave for two minutes and it's ready to eat.
Taking It as Lunch for Work
Line the lunch box with two clean lettuce leaves first, then put the minced pork with tofu in it. The lettuce will be cooked during the heating process and can also prevent the bottom of the lunch box from getting too soft from the soup.
Eaten Cold in Summer
After it cools down, add ice-cold Japanese bonito soup and sprinkle with some shredded seaweed and wasabi paste. Eating it as a cold dish is particularly refreshing and it's more filling than ordinary cold tofu salad.
