Steamed tofu with minced pork and mushrooms – a simple recipe

Here comes another steamed recipe for this week – tofu with minced pork and mushrooms this time. This one can be served hot or cold, so is good for spring and summer. In a similar way to the aubergine and mushroom recipes from the previous weeks, the basis of the recipe is to steam the main ingredient for 10-15 minutes and then to pour the sauce on top.

In this case, because tofu does not lose water as easily as veggies, we are steaming it with a little stock and salt. For the topping, the mince and mushroom can both be optional, so you can make this a purely veggie version by substituting the stock with veg stock and only using mushrooms for the topping.

This version takes roughly 5 mins to prep and 10-15 minutes to cook.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Ingredients
300g silken tofu
1 tsp salt
1 tsp stock powder
2 chestnut mushrooms
1 spring onion
1-2 garlic cloves, chopped
100g mince pork/sausage mince
1 tsp salt
Pinch of sugar
2 tbsps rice wine

Before you start, boil some water and get the steamer ready.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Step 1: slice the tofu into roughly 1/2 cm thick slices and arrange them on a plate. Mix the salt and stock powder with a few tbsps of water and pour this over the tofu. Drop this into a steamer and steam for 10-15 minutes.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Step 2: in the meantime, chop the mushrooms into a mince, and slice the spring onions.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Step 3: in a separate pan, add a little oil, heat and drop in the minced garlic, and once it sizzles, drop in the mince, mushrooms, salt and sugar.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Step 4: After the mince looks browned and starts to separate (instead of looking lumpy), add the rice wine and stir for another 5 minutes. Turn off the heat and stir in the chopped spring onions.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Step 5: once the tofu is ready, pour the mince over the tofu. Either serve directly or allow to cool.

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

If you’d like to include other types of protein, you can also try it with different nuts in the sauce for a slightly different taste. What do you think?

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