Steamed Stuffed Tofu with Minced Pork

Why people make this dish

In Chinese food therapy, tofu is considered an outstanding source of high-quality plant protein that is easy to digest and gentle on the body. During menopause, a woman’s metabolic rate naturally slows and the body’s needs shift — rich, fatty foods become harder to process, but the need for good-quality protein stays high. Steaming tofu, rather than frying it, keeps things light while retaining all the nourishment. This dish is genuinely one of the most versatile on the table: comforting for the elderly, appealing to children, and appropriate for anyone managing a sensitive digestion.

Method

1. Drain the tofu and pat dry. Cut into small rectangular pieces, roughly 4 cm × 3 cm × 2 cm.
2. Using a small spoon, scoop out a shallow hollow in the centre of each piece. Dust the hollow lightly with a pinch of cornstarch — this helps the filling adhere.
3. Season the minced pork with a little soy sauce, sesame oil, and white pepper. If adding watercress or cabbage, chop finely and mix in.
4. Fill each tofu piece with a small mound of seasoned pork, pressing gently so it stays in place.
5. Arrange the stuffed tofu on a heatproof plate. Set up a steamer with boiling water, place the plate inside, and steam over medium-high heat for about 10 minutes.
6. Carefully pour off the liquid that has collected on the plate into a small saucepan. Add oyster sauce to taste, bring to a gentle simmer, and thicken with a small amount of cornstarch mixed with water to form a light glaze.
7. Pour the sauce over the tofu and serve immediately.

Nourilo’s Tips

Soft tofu is delicate and tends to break — buy an extra block if you can. Any pieces that crumble during assembly can be dropped into a quick clear soup with sliced fish — soft tofu fish soup is a lovely, simple dish that makes the most of every scrap. Try not to overfill the pockets, or the filling will fall off during steaming.