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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Drain the silken tofu, slice it into thick pieces, and arrange them neatly on a heatproof plate.
2. 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.
3. 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.
4. 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.
5. 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.
6. Once steamed, carefully remove the plate from the steamer. Garnish with finely chopped spring onion before serving hot.

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