Steamed Tofu with Minced Pork and Preserved Radish菜脯肉碎蒸豆腐
A classic Cantonese home-style dish featuring smooth silken tofu topped with savory minced pork and aromatic preserved radish, all gently steamed to perfection.
01Ingredients
- 300g silken tofu
- 150g minced pork
- 50g preserved radish (choy poh), finely diced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 tbsp water
- 1 tbsp cooking oil
- 1 stalk spring onion, finely chopped
Nutrition (per serving)248kcal
- Protein18.5g
- Carbs5.8g
- Fat16.2g
Fiber 0.8 gSodium 892 mg
02Steps
- Drain the silken tofu, slice it into thick pieces, and arrange them neatly on a heatproof plate.
- In a mixing bowl, combine the minced pork with light soy sauce, sesame oil, cornstarch, white pepper, and water. Mix well until everything is thoroughly incorporated.
- Heat the cooking oil in a pan over medium heat. Add the chopped garlic and ginger, stir-fry until fragrant. Then, add the finely diced preserved radish and continue to stir-fry until it's aromatic and slightly crispy.
- Add the marinated minced pork mixture to the pan with the preserved radish. Stir-fry, breaking up the pork, until it is fully cooked through and no longer pink.
- Carefully spoon the cooked pork and preserved radish mixture over the prepared tofu on the plate. Place the plate into a steamer and steam over high heat for 10 minutes.
- Once steamed, carefully remove the plate from the steamer. Garnish with finely chopped spring onion before serving hot.
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