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.

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.

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.

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

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.

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.

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

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?