Rasa Malaysia 30-minute meal is back and this time with a homey recipe that would remind everyone of your mom’s cooking.
A painless, hassle-free dish that is surprisingly (and extraordinarily) satisfactory.
Just look at the soft and smooth as silk tofu with the generous toppings of ground pork, dried shrimps, and fresh scallions…need I say more?
How Many Calories per Serving?
This recipe is only 116 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Steamed Tofu with Ground Pork
- 1 cube silken tofu
- 1/4 lb. ground pork
- 2 tablespoons dried shrimps
- 2 stalks scallions (diagonal cuts)
- 1 red chili (diagonal cuts)
- 1 teaspoon oyster sauce
- 2 teaspoons soy sauce
- 1/2 cup water
- salt to taste
- sugar to taste
- 1 teaspoon sesame oil
- ground white pepper
- 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 fragrant.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I substituted pork for minced chicken. Marvellous!
I hope it tastes just as good as the pictures ?
I used minced chicken by the way since i only have chicken. Still v good. Thanks very much for this yummy time-saver.
Great that you enjoyed the dish!
I hv just finished cooking it for tonight’s dinner. It really is a very good recipe snd extremely easy to make. I fried the tofu just to jazz it up this time. Next time i will just steam it.
You are torturing me…
I can eat this every day. Looks delish.
Nowadays many people use bottled oyster sauce over the tofu for convenience! :(
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! ;)