Back to Basics Part II: Post #4 - Steamed Tofu with Minced Pork

Boy, time flies when you are busy. And boy, was I crazy busy these last two weeks; and before I knew it, i'd fallen way behind in my posting!


This is the longest "hiatus" I've been on.  The last fortnight was a sweat inducing time of supervising some renovations to our house, and the inescapable chores of mopping the floor and dusting the shelves.  And then we had to cope with the dreaded haze!  Thankfully things have returned to normal now and I could sit down and post this last part of our Back-to-Basics Part II.

I love to order this dish whenever we eat out, because it is just so homey and comforting.  It is also easy to make for home meals.  It is almost like yeong tau foo, except the tofu is silken tofu; and you can steam it in the rice cooker when the rice is 3/4 cooked.  

I like to use pork mince, but it is just as good with chicken mince or fish paste.  


Steamed Tofu with Minced Pork

• 150g minced pork
• 1 roll of silken tofu
• 1 tbspn of chopped carrots
• 1 tsp sesame oil
• 1 tbspn oyster sauce
• 1 tsp chinese cooking wine
• 1 tsp soy sauce
• Salt and pepper
• chopped coriander for garnishing

1.  Mix all the seasonings (except oyster sauce) into the mince meat and mix well. 

2.  Cut the silken tofu into sections, scoop out a shallow piece of the centre part and top with half a tbspn each of the mince meat mixture. 

I like to use this brand of silken tofu for this dish

3.  Steam in either a wok with boiling water for 10min on high heat or in the rice cooker when the rice is 3/4 cooked.  Leave it in the rice cooker for another 8 min after the Cook button has popped up. 

4. Remove from the rice cooker and drizzle the oyster sauce on top (diluted with 1 tbspn of cooled boiled water).  Serve with steam rice.