Thursday, November 8, 2012

steamed tofu with pork gravy

It's time for a new recipe! In my fridge, I had tofu and pork, so I thought hmm... what can I do different... This was a trial run. There are few things I would change and I wrote those changes down in the recipes. Let me know how yours turned out! 


Tofu - 1 block (silken soft)

Ground pork - 1 cup **see TIPS
Chinese sausage - 2 (chopped)
Ginger - 1 TBS (minced)
Garlic - 3 cloves (minced)
Green onion - 2 stalks (chopped)

Light soy sauce - 2 tsp **see TIPS
Oyster sauce - 1 TBS
Sugar - 3/4 TBS
Salt & Pepper - to taste

Corn starch - 1 TBS **see TIPS
Water - 1 TBS


  1. Chop Chinese sausage in small pieces. 
  2. Mince garlic and ginger.  Chop green onion.
  3. Make corn starch slurry - mix corn starch and water. Set it aside. 
  4. Take the tofu out from the package and put it on the coriander or paper towel to drain moisture.
[please ignore the sponge bob frozen yogurt on the right]


  1. Get the steamer going.
  2. Heat 1 TBS of oil the wok or frying pan. Fry garlic and ginger until fragrant.
  3. Add ground pork. Fry for couple of minutes. Add in Chinese sausage pieces. Fry for another 2 minutes. 
  4. Add in sauce ingredients. Adjust the taste. Mix in corn starch slurry. Let it thicken a bit. Turn the heat off. (We like it soupy, but if you like it thicker, add more slurry)
  5. On a steam-safe dish, place tofu in the middle of the dish. Steam the tofu for 5 minutes. Pour the pork gravy over the pork and steam for another 5 minutes. 

Add in corn starch slurry and let it thicken


  1. Sprinkle green onion on tofu. 
  2. Serve over hot rice.  


  • I used thinly cut pork, but it wasn't as kid-friendly. Ground pork pours easier than chunks of meat. 
  • Use light soy sauce if you have, but if you don't, just use regular soy sauce 1 tsp (or more if you prefer saltier taste)
  • Corn starch slurry doesn't make the soup thick right away, so don't add a lot all at once. Put 1 TBS mixture first and let it thicken a bit.

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