Recently, I love to steam foods because I’m not in the mood for heavy duty cooking. Not only do steamed foods cook very fast, it is also healthier and the clean up is easier (not greasy). And this steamed egg tofu with pork is one my latest successful kitchen experiment.
These bite-sized tofu pieces are pretty to look at and easy to eat. I used egg tofu instead of normal tofu because it is easier to cut them to uniform sizes (tried with a rectangular block of tofu and I cut them badly) and it’s also more fragrant with egg added to the tofu. But if you do not eat egg, you can always use white silken tofu.
a few thin carrot slices stacked the slices together and chop them finely
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp cornflour
dash of white pepper powder
1 tsp Chinese cooking wine
Arrange tofu pieces on a deep steaming plate.
Marinade minced pork with (A) and combine well in a small bowl and allow to sit for 10 minutes.
Mould a small amount of the marinaded meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.
Steam over high heat for about 5 minutes (starting from the time the water in steamer is boiling), or until the meat is cooked. Before serving, use a spoon to drizzle the soy liquid collected in the plate over the tofu slices. Garnish with spring onions.
Water Chestnuts: For more crunch, you can add 1 fresh water chestnut, peeled and roughly chopped and added to (A).
Chopped Prawns (shrimps): You can also add 1 to 2 prawns flesh, chopped finely, added to (A).