In moments when you’re stuck for ideas for home-cooked meals, try making the nutritious steamed tofu with shrimp and pork that is simply delicious. Let’s get into the kitchen and make this amazing steamed dish with Điện Máy XANH!
1. Steamed tofu with shrimp and pork
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Preparation
30 minutes
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Cooking time
15 minutes
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Difficulty level
Easy
Ingredients for Steamed tofu with shrimp and pork For 2 people
Soft tofu 4 pieces Shrimp 100 gr Ground pork 100 gr Jicama 1 piece Chopped chili a little Goji berries a little Chopped green onions a little Soy sauce 2 tablespoons Oyster sauce 1 tablespoon Shaoxing wine 2 tablespoons Sesame oil 1 teaspoon Salt/ pepper a little
Information about Thiệu Hưng wine
- Thiệu Hưng wine is one of the most famous traditional wines in China, made from fermented rice.
- This type of wine is widely used as a beverage and cooking wine in Chinese cuisine, known all over the world, including Taiwan and Southeast Asia.
How to choose good cassava tubers
- Choose fresh, plump, straight tubers with a thin skin to have less fiber, and they will be soft and sweet.
- You should use your fingernail to scrape the thin outer skin to check the color of the inner skin; if it is light pink, choose it; if it is white, you should skip it, because the pink skin has fewer toxins than the white skin.
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Tools needed
How to prepare Steamed Silken Tofu with Shrimp and Pork
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Prepare the ingredients
Wash the shrimp, peel them, remove the black vein, and let them drain before finely chopping.
Peel and wash the radish, let it drain, and dice it.
Wash the chili and finely chop it. Cut the roots off the green onion and chop it into small pieces.
Mix the shrimp and pork filling including: 100g minced pork, 100g chopped shrimp, radish, chopped chili, chopped green onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, 1 teaspoon Shaoxing wine, 1/2 teaspoon salt.
Prepare the seasoning mixture including: 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon water, and 1 tablespoon oyster sauce, then stir well.
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Stuff the filling
Wash the silken tofu gently under clean water, being careful not to break it.
Arrange the tofu pieces on a plate and use a spoon to scoop out a round shape in the middle of each tofu piece.
Next, fill the scooped out area of the tofu with the shrimp and pork mixture. To give the dish a distinctive aroma, add 1 – 2 goji berry slices on top of the filling.
Pour the seasoning mixture evenly over the stuffed silken tofu.
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Steamed tofu with shrimp and pork
Place the tofu plate in the steamer for 8 – 10 minutes over medium heat.
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Final product
Now you have completed the steamed soft tofu with shrimp and pork. This dish is suitable for family meals as it not only has a lot of nutrients but also an unbeatable delicious flavor.
2. Soft tofu steamed with shrimp and pork sauce
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Soft tofu steamed with shrimp and pork sauce Serves 2
Soft tofu 400 gr Ground pork 150 gr Shrimp 100 gr Chicken egg 1 egg Minced shallots 1 bulb Chopped green onions a little Soy sauce 1 tablespoon Sesame oil 1 teaspoon Oyster sauce 1 tablespoon Sugar/pepper a little
How to choose delicious chicken eggs
- Choose industrial chicken eggs with dark brown shells, uniform color, no cracks, and no black spots. Avoid eggs with pale-colored shells and more frequent black spots.
- Choose fresh local chicken eggs that have a rough surface; if the surface is smooth, the egg has been stored for quite a while.
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Tools needed
How to prepare Steamed Tofu with Shrimp and Meat Sauce
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Prepare shrimp and meat
Clean the shrimp, peel, remove the black vein, and chop finely.
Mix the shrimp and meat filling in a bowl including: 150g minced pork, 100g minced shrimp, minced shallots, 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1/2 teaspoon of pepper, 1 teaspoon of sesame oil, and 1 tablespoon of oyster sauce.
Cut the purchased tofu into round slices for easy eating.
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Arrange tofu and filling
Arrange the soft tofu in a circle on the plate.
Add the shrimp and meat filling into the empty space in the center of the plate, using a spoon to create a dent in the center of the shrimp and meat filling.
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Steam tofu with shrimp and meat
Put the plate of tofu and filling into a steamer for 20 minutes over medium heat.
After 20 minutes, open the lid of the pot, add an egg into the center of the filling, then cover the lid and continue to steam for another 2 minutes.
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Final product
Thus, the soft tofu steamed with shrimp and meat sauce is complete. This dish is best enjoyed hot. The runny egg adds a rich, fragrant flavor, combined with the natural sweetness from the meat and shrimp filling, making the dish even more flavorful and nutritious. Wishing you a delicious meal.
3. Soft tofu steamed with minced egg and meat (Recipe shared from Tiktok into the kitchen with TasteVN)
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed Soft Tofu with Minced Meat and Egg (Recipe shared from Tiktok Cooking with TasteVN) Serves 1 – 2 people
Minced meat 300 gr Sugar 1 tablespoon Fish sauce 2 tablespoons Oyster sauce 1 tablespoon Pepper 1 teaspoon Minced carrot 1/2 root Minced cassava 1/2 root Green onions a little Soft tofu 1 piece Egg tofu 1 piece Egg 1 piece
Image of Ingredients
How to Make Steamed Soft Tofu with Minced Meat and Egg (Recipe shared from Tiktok Cooking with TasteVN)
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Prepare Ingredients
Put 300gr into a bowl and add the seasonings one by one including 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, a little green onion, 1/2 minced carrot, and 1/2 minced cassava. Then mix the meat and seasonings together evenly.
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Preparation
Cut 2 pieces of soft tofu and firm tofu into round slices suitable for eating. Prepare a deep plate, shape the meat into small balls. Arrange alternately 1 piece of meat and 1 slice of soft tofu and firm tofu until the plate is full; if there is leftover meat, place it in the center of the plate.
Prepare a steamer pot, place the prepared plate of meat and tofu to steam until cooked, steam for about 5 – 10 minutes. After the meat is cooked, place 1 egg on top of the meat and steam for an additional 2 – 3 minutes until cooked.
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Final Product
The meat and tofu smell fragrant when steamed, and the runny egg yolk looks very appetizing. You can enjoy this dish with hot rice and bread, adding chili sauce to enhance the flavors of the dish.
How to choose good soft tofu
- Soft tofu is sold packaged in supermarkets or at Bách Hóa XANH stores. When choosing to buy soft tofu, pay attention to the expiration date, intact product packaging, natural color of the product, reputable manufacturer,…
- Additionally, you can make soft tofu at home with the simple recipe below.
How to choose fresh shrimp
- Choose shrimp that have a translucent outer shell and still have a slight smell of the sea, not fishy.
- Choose shrimp that have a slightly curved body, firm flesh but not unusually plump, the shell joints on the shrimp body are flexible and not detached, the head and body of the shrimp are tightly connected, and the head does not fall off the body.
- Avoid buying shrimp with dark spots or inconsistent colors. Also, be careful of slimy shrimp as they are likely dead for a long time and should not be purchased.
How to choose fresh and delicious minced pork
- You can buy it ready-made or grind it yourself using a blender at home to ensure hygiene and quality. Fresh and delicious pork has the following factors.
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Choose a piece of meat that has a bright pink color, not too red and not too pale.
- Press your hand into the meat; if the meat bounces back immediately, does not release liquid, or feels slimy, then it is good meat.
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Avoid choosing pieces of meat that are pale, greenish, have a characteristic foul smell, and lack elasticity.
Above is an article guiding you on 2 ways to make steamed soft tofu with shrimp and meat that is both nutritious and appetizing due to its rich and delicious flavor. I hope you will enjoy and successfully make this dish!
*Refer to the recipe and images from the YouTube channel Feedy VN and TasteShare.
