Steamed Tofu with Minced Pork and Shitake Mushrooms 冬菇豬肉蒸豆腐

Steamed Tofu with Minced Pork and Shitake Mushrooms 冬菇豬肉蒸豆腐Steamed Tofu with Minced Pork and Shitake Mushrooms 冬菇豬肉蒸豆腐

Ingredients:

For pork and dry shiitake mushrooms

  • 1 piece pork shoulder or boneless pork chop, about 3/4 to 1 lb (0.3 to 0.5 kg);
  • 6 to 7 dry shiitake mushrooms, about 1 oz (30 g);
  • 1 tablespoon safflower oil;
  • 1 tablespoon minced ginger, (1 piece of ginger, about 2 oz (60 g), peel and mince to small cubes);
  • 1 package tofu, about 1 lb (0.5 kg);
  • 1 tablespoon vegetable/canole oil;
  • 1 teaspoon corn starch;
  • A pinch cane sugar;
  • 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
  • 1 teaspoon dark soy sauce.

For thickening sauce

  • 1 1/4 teaspoon corn starch;
  • 1/2 teaspoon cane sugar;
  • 1/4 cup (60 ml) water.
  • 1 teaspoon Liquid Aminos;
  • 1 teaspoon dark soy sauce.

Recipe:

Serving for 2

  1. Clean pork and pat dry;
  2. Mince;
  3. Soak shiitake mushrooms for 2 hours;
  4. Squeeze dry and cut into 1/4” (0.5 cm) cubes;
  5. Add minced ginger, corn starch, sugar, Liquid Aminos and dark soy sauce to minced pork and mix well;
  6. Add shiitake mushrooms;
  7. Set aside to marinate;
  8. Slice tofu to 1/2” (1 cm) thick to cover the bottom of a shallow bowl;
  9. Steam tofu in a steamer/wok over water on medium high heat for 7 minutes;
  10. Add 1 tablespoon vegetable/canole oil to a sauce pan over midium high heat;
  11. Place minced pork in and don’t turn until it form a crest;
  12. Turn and stir fry the pork until golden brown;
  13. Add thickening sauce;
  14. Turn off heat when it comes back to a boil and thickens;
  15. Pour on top of steamed tofu and serve hot.

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