Steamed tofu with topping

Yum Yum Yum! What an easy, healthy and delicious recipe! Being Chinese and grew up eating tofu, I understand how versatile soy products can be. After moving to the U.S. over 20 years ago, it always puzzled me how most Americans have a hard time stomach the idea of eating tofu for pleasure. Well whether you are a tofu lover, this is one recipe I am glad I tried and hope you will too!

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
1/3 cup of water
A few drops of sesame oil
White pepper powder to taste

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, and white pepper powder. Quick stir for 30 seconds and pour the toppings onto the steamed tofu. Serve hot with rice.

Adapted from: Rasa Malaysia

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2 Comments Add yours

  1. Shar says:

    when you stem tofu, do you recommend soft, medium, or hard tofu?

    1. Jeno says:

      Hello there! I normally buy medium tofu just for the heck of it, soft ones are difficult to maneuver, hard ones are more for frozen tofu, medium seem to do well in my household, but it’s completely up to you and your preference of texture.

      I find the topping of this tofu dish to be so yummy, it might actually make a simple noodle topping also on lazy days.

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