Steamed Tofu with Pork and Mushrooms

Steamed tofu gets a flavor boost from savory ground pork and earthy shiitake mushrooms, creating a satisfying dish that’s both light and comforting. The ginger adds a hint of warmth, making every bite delightful.

Course Main Course

Prep Time 35

Cook Time 30

Total Time 1 5

Servings servings

Calories 360kcal

Author Liza Agbanlog

Ingredients

6 oz to 7 dry shiitake mushrooms about 1
1 lb lean ground pork or chicken
1 tbsp grated or minced ginger
1 tsp cornstarch
A pinch sugar
3 tsp soy sauce or more as needed
1 package (454 g) tofu soft or medium
1 tbsp vegetable oil

Sauce:

1 1/4 tsp cornstarch
1/2 tsp sugar
1/4 cup water
2 tsp dark soy sauce

Instructions

Soak the shiitake mushrooms in boiling water for 30 minutes. Strain the mushroom and set aside the liquid for later use. Squeeze the mushroom dry and dice finely.
In a bowl, combine together ground pork, grated ginger, cornstarch, sugar and soy sauce. Add diced mushrooms and mix well. Set aside to marinate.
Slice tofu into half-inch thick pieces. Lay tofu pieces at the bottom of a shallow dish. You may use two shallow dishes, if needed.
Steam tofu in a steamer on medium high heat for 7 minutes. Carefully remove accumulated liquid from the dish. Set aside.
Heat the oil in a pan over medium high heat. Add the marinated ground pork mixture and sauté for a few minutes, adding some reserved mushroom liquid if mixture gets too dry. Continue sautéing until mixture turns golden brown.
In a small bowl, whisk together ingredients for the sauce. Add sauce into the mixture in the pan, stir and then cook until mixture thickens. Turn off the heat and spread mixture on top of the steamed tofu.
Serve with steamed rice and enjoy.

Notes

Recipe adapted: youcancookgourmet.com

Nutrition