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Steamed Tofu with Ground Pork Recipe
December 5th, 2006Recipes, 30-Minute Recipes, Recipes26 Comments
Steamed Tofu with Ground Pork Recipe
Ingredients:
1 cube of silken tofu
1/4 lb of ground pork
2 tablespoons of dried shrimps
2 stalks of scallions (diagonal cuts)
1 red chili (diagonal cuts)
1 teaspoon of oyster sauce
2 teaspoons of soy sauce
1/2 cup of water
Salt to taste
Sugar to taste
A few drops of sesame oil
White pepper powder to taste
Method:
Soak the dried shrimps in warm water for 10 minutes. Drain the water and chopped the dried shrimps into small pieces. Steam the tofu for 5 minutes and set aside. Heat up a wok with some oil and stir fry the ground pork and dried shrimps until fragant. Add in the water, oyster sauce, soy sauce and bring it to boil. Add in the scallions, red chili, sesame oil, salt and sugar (to taste) and white pepper powder. Quick stir for 30 seconds and pour the toppings onto the steamed tofu. Serve hot with rice.
Note:
- If you don’t like steamed tofu, you can fry it. Just cut your tofu into pieces and deep fry them.
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I miss my mommy. =(
- Chubbypanda
CP – it’s OK to miss your mommy so don’t be sad. ;)
I’m going to try this recipe, but with little changes. I’m going to fry the tofu instead of steaming… =P I prefer fried tofu….
Each time I visit Rasa Malaysia, I am amazed by your talent–in cooking, photography, and writing! Thanks for the trip back to my parents’ house. This recipe is a keeper!
omg, i am drooling looking at your steamed beancurd cause it’s always my favourite… yummy!
Fabulous idea … I guess a little similar to mapo dofu? Wish I could get better tofu here in Melbourne, but in any case, it’s a recipe that’s going on to my to-do list. Thank you.
Great! I have some tofu leftover from making tofu and leeks. It’s firm tofu though, but I guess that works too, if I fry them. Maybe I’d do a stir-fried tofu with the rest of your suggested ingredients! Thanks!
I like the tofu fresh, without steaming. One way to eat it is to wash the tofu and put it into the fridge for a short while and when the toppings are laid on top, you get a nice juxtaposition of hot and cold. I like it this way but I know many don’t.
But tofu cooked any way is everyone’s favorite! :)
In fact, I’ve just bought ingredients for this dish few days ago. Have not cook it though. Will do so soon, then post, eat and be merry!
No Kitchen :’( and I miss my mommy too…
Chris – Great idea. The recipe will work very well with fried tofu, just remember to cut them into smaller pieces and deep fry them. Remember, photos for “User Submissions.” :P
PE – I am an OK cook and I am still learning about food photography (hopefully I will get my dream digital SLR camera soon!) so thanks for your compliment. About writing, I am really not so sure; I think that’s my weakest link, I simply can’t write. I wish someone would write this blog for me so I can just focus on cooking and taking pictures? Any volunteers??? ;)
Meiyen – yes the sauce and steamed rice…that’s one meal for me.
Anonymous – I believe Melbourne has a lot of Asian markets. You should be able to find them there.
Simcooks – sounds like a good idea.
Bayi – I know the Japanese eat a lot of cold tofu.
Tigerfish – happy cooking and I guess I will see your creation on your site?
Unkaleong – well, fly back to see your mommy then…Air Asia! ;)
Nowadays many people use bottled oyster sauce over the tofu for convenience! :(
You are torturing me…
I can eat this every day. Looks delish.
I was posting a tofu post today and realise RM, Simcooks, Melting Wok all have their fav tofu recipes.
I miss this dish. I will use a chopsticks to pick the meat piece by piece. hehe…
loved it, i’ve had it for more than 10times since i saw the your post a few months back. i’m pasting your weblink for this in my blog for my fav food. hope you dont mind.
take care
can i use minced chicken instead?
Hi Rasa!
I like your blog very much and it’s wonderful !
I tried this recipe with shrimp. It’s very good! Thanks very much! I made normal tofu because I thought tofu is tofu I didn’t know there have another tofu like silken tofu also. Next time I will try silken tofu but normal tofu taste also good. Thanks ! Have a nice day!
Looking at all the delicious food makes me miss home…
A quick question, what’s the best way to steam a big piece of tofu like that? I’d prefer to leave it whole (it looks so pretty!) but would it work best in a bamboo steamer or a basket steamer?
Yes, it should work in a bamboo steamer but you need one that is big enough to fit the whole cube of tofu. Those for dim sum are too small.
hi. i just came across this recipe…reminds me of my mom’s cooking. thx! btw…your pics are nice! i love food photography, too.
I love your blog so much, and thanks for your sharing.
I have tried it out and it do taste good!yum:D
OMG!!! i love your recipes…
I’m originally from Malaysia but now i am staying in USA after getting married to my husband. I accidentally found your site,so you can imagine how happy i am to be able to find so many recipes of “yummy” Malaysian foods. Which are so difficult to find or eat here.
Thanks to you..Rasa Malaysia:))
this is very delicious dish and I’ve made it for many times. Sometimes I fried tofu first, they are crunchy and I love them.
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