This is a question I get asked a lot: “How do you manage your time with so many things on your plate?”. My typical answer would be “Well, I don’t think about it, I just go about finishing my tasks and doing what I have to do to make myself happy.” The second most common question is: “How do you even have time to cook?”. This is simple: I cook complicated dishes when I have more time (admittedly sometimes I have to clear the schedule for cooking especially now with Plateculture, not complaining though), and when I don’t or when I don’t feel like it, my dishes are simple and usually take less than 30 minutes. I’m also more relaxed after I spend sometime in the kitchen, which is always a good thing. I was already cooking almost everyday when I was working full-time as a doctor and part-time singer. When there’s a will, there’s a way.
Well, that brings us to the recipe I’d like to share today: The humble steamed tofu. Tofu is usually not high on anyone’s list of favourite food, which is a shame seeing it’s a great source of protein and has cholesterol reducing properties. It also contains soy isoflavones which has been shown to be extremely beneficial for women (more on that in my upcoming post). Besides the nutritional benefits, it’s also a great vehicle for transporting flavours. Here I’ve used very simple toppings and seasonings to transform the blank canvas.
Apart from the short amount of time needed for this, the best thing is that everything is steamed and there is no need to fire up any frying pan. Which means the kitchen will remain relatively clean. I’m sure that’s a bonus for everyone.
Steamed Tofu with Minced Pork, Mushrooms and Salted Egg Yolk (serve 2)
1 block Smooth Tofu (also called Silken Tofu)
50g Minced Pork, marinated with light soy sauce, salt and pepper
3 Shitake Mushrooms, rehydrated and diced into small pieces
1 Salted Egg, steamed or boiled.
2 stalks Spring Onion, thinly chopped
1 tablespoon Shao Xing Wine
1 tablespoon Light Soy Sauce
1 teaspoon Sesame Oil
Optional: Dried Shrimp and Fried shallots but kinda defeats the purpose of no frying.
Remove tofu from packaging and drain excess liquid.
Mix the seasoning with the minced pork and stir into a sticky paste, mixed in the chopped mushrooms. Then place the meat mixture on top of the tofu, lightly press it flat (be careful not to break the tofu). Drizzle Shao Xing Wine, Soy sauce on top and steam on high for about 10 minutes.
Meanwhile, steam the salted egg with rice. When it’s ready, cut in half and remove the egg yolk (you can use the egg white for other dishes). Break egg yolk into small pieces and place on top of the tofu when it’s ready, finish with sprinkle of spring onions and drizzle of sesame oil.
Pair this dish with another steamed vegetable dish (I steamed some choy sum with my rice too) and brown rice and you have yourself a very comforting and satisfying meal.
Granted, the salted egg yolk is probably not the healthiest thing on the plate but what it does is providing the much needed umaminess. To bring this dish to next level, you can even try adding century egg too (funky looking and slightly funky in taste but goes extremely well with tofu).
Do you like tofu? What is your favourite tofu dish?
I am submitting this to the Little Thumbs Up “Egg” event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.
Kelly Siew Cooks 
I love tofu, whether it is steamed, in soups, deep-fried, pan-fried or stir-fried… haha. This looks delicious, love the addition of salted egg!
Mmmmmm…. I’m not so much a fan of tofu in soup (except for Kimchi Jigae), but the rest yes I will definitely wallop all!
Kelly, I for one LOVE tofu! Your steamed tofu with minced pork gets thumbs up from me. And I LOVE salted egg yolk 🙂
Ooh! Thanks for the nice thumb….. hahaha
We do cook tofu this way too, minus the salted egg but with salted fish added.. Will try it with the egg next time…
I don’t use any dried seafood products at home, Frank will complain about the smell and leave the house. Last time I used anchovies when he wasn’t home he could still smell it few hours after despite me airing everything out. Hehe
Hi Kelly, love tofu… I always think of it as a very healthy dish 🙂 Thanks for linking this to LTU!
Indeed it is healthy especially the steamed version.
your productivity, output and energy certainly put folks like me to shame! i’m the sort of person who hits the snooze button on the alarm multiple times every morning … and even once i’m awake, i loll in bed until i’m practically late for work and i really have to get up! 😀
i admit, i’m not a tofu fan, and i nearly never order it unless i’m out with my family (since some of my older relatives do enjoy tofu). i love the presentation of your dish though, and the texture looks so beautifully smooth and creamy. and the salted egg yolk is a big bonus (i might end up eating more the yolk than the tofu!) 😀
Hahaha but I am an night owl….. I don’t usually do anything until around 1pm unless I have to start cooking early. So the secret is out! 😀 Definitely not a morning person but if I do have to wake up I wake up la, no snooze button needed (I will set the time to absolute latest).
such simple and comforting dish, I like the addition of salted egg yolk!
Yeah salted egg yolk makes everything tastes better!
i like tofu so much! you can see my profile picture is tofu~ XD
Regards, http://www.lonelyreload.com
Hahaha you are a real tofu fan!
Definitely a keeper, especially for late nights after work! 🙂 Will try the salted egg next time, we usually don’t have that on ours.
Yeah! Fuss free cooking! The salted egg yolk is the star of the show, have to say.
Super love steam tofu.. we do a similar version but with crispy fried garlic, shallots and radish! Yum!
Definiftely very fragrant with the garlic and shallots! I was too lazy to fry the shallots. hehe
Hi Kelly, this is my favourite too!
Seems that quite a lot of ladies love tofu!
healthy stuff! But guys should not eat too much la.. oestrogen! 😉
Yeah, a little bit is ok la for them to get in touch with their feminine side. Haha
Tofu looks amazing. Can’t wait to try this soon.
Thanks! Hopefully you’ll try this out. 🙂
Hi Kelly,
Living in Melbourne has forced me to cook almost everyday… With hawker foods and food courts everywhere, I don’t think that I will cook much if I’m living in Singapore. Good that I’m doing well with my current circumstances and appreciate food a lot more in different way…
Are you living in Malaysia now? Glad that you never stop cooking with so many temptations of eating out in Malaysia… Totally agree that steamed tofu is nice and easy classic. I like it but can’t cook it because my husband and son didn’t really like it 😦
Zoe
I have gotten used to cooking daily in Melbourne so it’s easy to continue here in KL. Saves time and also much healthier (I find deciding where to go, actually getting there, taking time to order dishes quite a tedious process). I only eat out occasionally if there’s a gathering or food review of sort because then I will have company! My other half works long hours til late so often our real dinner time is past trading time of most restaurants.
The bf also doesn’t eat pork (and most meat) so a lot of the times the dishes are for me only! Hehe
My comfort food!
Indeed!
I found your blog on google as well as test a few of your early on posts. Your blog is just wonderful.
Love tofu…but not the loved one. Else, everyday we will have steamed tofu.haahha
Nnhaahaha try this one and drown it with pork, might change his mind! Make it even tastier with dried shrimp, shallots and century eggs!
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