Steamed Tofu and Mince

Steamed Tofu and Mince


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This is a fancy way of preparing extra silken tofu for a real gourmet dinner experience. You can use pork or chicken mince.


Serves: 4 

  • 350g extra silken tofu
  • 4 wolfberries (goji berries)
  • parsley for garnish
  • 100g pork or chicken mince
  • 5 Chinese mushrooms (diced)
  • 1/2 cup onion (diced)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon cornflour
  • 1 teaspoon premium abalone sauce
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Chinese cooking wine
  • dash of pepper
  • Sauce
  • stock from steamed tofu
  • 1/2 teaspoon premium abalone sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • dash of Chinese wine

Preparation:15min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour25min 

  1. Mix the mince with the Chinese mushrooms, onion, garlic, ginger, cornflour, abalone sauce, soy sauce, sesame oil, Chinese cooking wine and dash of pepper. Allow to marinate for at least an hour.
  2. Cut tofu into four pieces. Using a teaspoon, gently make a small hole in each piece of tofu. Don’t worry about the uneven shape because it won’t be visible once you cover with meat.
  3. Roll meat into four meatballs and insert one into each piece of tofu. Place a wolfberry on top of each.
  4. Steam tofu for about 10 minutes, ensuring meat is thoroughly cooked. Remove from steamer and drain steaming water into small saucepan. Add the other sauce ingredients to the water: abalone sauce, sesame oil, cornstarch and Chinese wine.
  5. Garnish with parsley and drizzle Abalone sauce over tofu. Serve hot.

Abalone sauce

Abalone sauce is like oyster sauce but with a richer flavour.

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