Easy Steamed Tofu

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.

Steamed Tofu with Minced Pork, Mushrooms and Salted Egg Yolk.
Steamed Tofu with Minced Pork, Mushrooms and Salted Egg Yolk.

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.

Ready in less than 15 minutes!
Ready to eat in less than 20 minutes!

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.

Want some?
Want some?

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 Kidsmy little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

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33 thoughts on “Easy Steamed Tofu

    1. 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

  1. 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!) 😀

    1. 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).

  2. 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

    1. 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

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