Cute Little Steamed Tofu

    1 hour 25 mins

    With its soft and extremely smooth texture, the Extra Silken Tofu adds a boast to soup or steam dishes that needs a smooth finishing to enhance the total gourmet taste.


    North Region, Singapore
    6 people made this

    Serves: 4 

    • 1 Pack Extra Silken Tofu (350g)
    • 100g Minced pork/chicken
    • 4 Wolfberries
    • Parsley for garnish
    • (A)
    • 5 Chinese mushrooms (diced)
    • 2 Slices of onion (diced)
    • ½ tsp Minced garlic
    • ½ tsp Grated ginger
    • ½ tsp Corn flour
    • 1 tsp Premium Abalone sauce
    • ½ tsp Soya sauce
    • ½ tsp Sesame oil
    • ½ tsp Chinese cooking wine
    • Dash of pepper
    • Sauce
    • Stock from steamed tofu
    • ½ tsp Premium Abalone sauce
    • ½ tsp Sesame oil
    • 1 tsp Cornstarch
    • Dash of Chinese wine

    Prep:15min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr25min 

    1. Mix meat with ingredients A for at least an hour.
    2. Cut tofu into squares. Using a teaspoon, gently make a small hole in each tofu. Don’t worry about the uneven shape cause it won’t be visible once you cover with meat.
    3. Roll meat into a small dough & insert into hole. Place a wolfberry on each tofu.
    4. Steam tofu for about 10mins, ensuring meat is thoroughly cooked. Remove from steamer & drain stock into small pan to make stock.
    5. Garnish with parsley & drizzle Abalone sauce over tofu. Serve hot.


    I wanted some soft diet for dinner & so I thought of steaming some tofu with minced pork. For those who can’t take pork, simply substitute the meat with chicken or even seafood. I’ve used the Premium Abalone Sauce to have a richer taste instead of Oyster Sauce.

    See it on my blog

    Check out this healthy & lovely tofu dish!

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     -  30 Sep 2010