Steamed Tofu with Fermented Bean

March 17, 2025 38 Minutes Medium

Nutritional Information

450 kcal
Calories
28g
Protein
22g
Carbohydrates
28g
Fat
Recipe Hot Dishes
Steamed Tofu with Fermented Bean

These savory Stuffed Oil Tofu bites are a delicious blend of juicy pork, crunchy water chestnuts, and fresh scallions, steamed to perfection and drizzled with a rich, umami-packed sauce. The key to this recipe is the flavorful pork filling—seasoned with oyster sauce, soy sauce, and a hint of sugar, then pounded into a tender paste for the perfect texture. Water chestnuts add a delightful crunch, while extra scallions (use more than you think!) bring a fresh, aromatic kick. Stuffed into soft oil tofu and steamed, each bite is bursting with savory goodness. Finished with a glossy scallion-infused sauce, this dish is a comforting yet elegant choice for any meal. Quick to prepare and full of bold flavors, it’s sure to become a favorite!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Prepare all the ingredients, and please add more scallions than shown in the picture.
Step 1
2
Step 2
Wash and chop the pork into small pieces, then put them into a food processor with appropriate amounts of salt, oyster sauce, cornstarch, soy sauce, sugar, pepper, and a few drops of cooking wine. Mix well. If you don’t have a food processor, you can pound the meat into a paste and then add the seasonings, mixing in one direction until it’s well combined.
Step 2
3
Step 3
Take the meat out and slam it into a bowl like you’re slamming a door.
Step 3
4
Step 4
Wash and peel the water chestnuts, then chop them into small pieces. Chop the scallions and add them to the meat mixture, reserving some for garnish.
Step 4
5
Step 5
Wash the oil tofu, use your fingers to make a hole in one side, and fill it with the meat mixture.
Step 5
6
Step 6
Once all the tofu is stuffed, arrange them on a plate. Steam them in boiling water for 10 minutes.
Step 6
7
Step 7
Mix a little starch with water, heat some oil in a wok, and stir-fry the reserved scallions until fragrant. Pour in the steaming liquid, add some soy sauce, and thicken with the starch mixture. Pour the sauce over the tofu.
Step 7

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