I love this steamed tofu with pork and mushrooms. It’s healthy, comforting, and full of flavor—very reminiscent of tofu dishes served in Chinese restaurants. Silky steamed tofu is topped with a savory sautéed mixture of ground pork and shiitake mushrooms flavored with ginger and soy. I used medium-firm tofu here, but soft tofu also works wonderfully because of its smooth texture. The tofu is sliced, arranged in a shallow heatproof dish, and steamed briefly. The topping is made by sautéing ground pork and finely diced shiitake with grated ginger, a touch of cornstarch and sugar, and soy sauce. A simple darkening sauce is added at the end to give the mixture a glossy, thick finish. Spoon the browned mixture over the steamed tofu and serve with steamed rice. The mushrooms add a deep umami note that makes every bite satisfying. Enjoy!
Cooking Tips for Perfect Steamed Tofu
To get the best texture, press the tofu before cooking to remove excess water so it absorbs more flavor. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15–30 minutes. Marinate the pork mixture for at least 30 minutes to let the flavors meld. When sautéing the pork and mushrooms, use medium heat to avoid burning and ensure even browning; stir occasionally. If the pork mixture becomes too dry while cooking, add a little reserved mushroom soaking liquid or water. Finish with a sprinkle of chopped green onions or cilantro for fresh color and brightness just before serving.
Serving Suggestions and Variations
This steamed tofu recipe is versatile. Steamed rice is the classic pairing, but quinoa or cauliflower rice work for a low-carb option. Serve alongside stir-fried greens such as bok choy or broccoli for a balanced meal. Substitute ground chicken or turkey for pork, or go vegetarian by replacing the meat with finely diced bell peppers, carrots, or additional mushrooms and a plant-based ground alternative. Try different mushrooms—oyster or button mushrooms change the character of the dish. For heat, add sliced fresh chiles or a drizzle of chili oil to the pork mixture. These simple swaps keep the dish interesting while remaining easy to prepare.
Frequently Asked Questions
Can I substitute the ground pork with another protein?
Yes. Ground chicken or turkey are good lighter alternatives. For a vegetarian version, use a plant-based meat substitute or a mix of diced vegetables and extra mushrooms.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop to avoid making the tofu rubbery.
What can I serve with this steamed tofu dish?
Steamed rice is ideal for soaking up the sauce. You can also serve sautéed greens, a simple salad, or steamed vegetables to round out the meal.
Can I make this dish ahead of time?
Yes. Prepare the pork and mushroom topping a day ahead and refrigerate. Steam the tofu fresh when ready to serve so it stays warm and maintains its delicate texture.
What should I do if my tofu turns out too watery?
Pressing the tofu before cooking prevents excess water. If it still releases liquid, drain it after steaming and gently pat the tofu before adding the topping.
Steamed Tofu with Pork and Mushrooms
Liza Agbanlog
Pin Recipe
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. Reserve the soaking liquid, drain, squeeze the mushrooms dry, and finely dice them.
-
In a bowl, mix ground pork, grated ginger, cornstarch, sugar and soy sauce. Stir in the diced mushrooms and let the mixture marinate briefly.
-
Slice the tofu into half-inch pieces and arrange them in the bottom of a shallow heatproof dish. Use two dishes if needed.
-
Steam the tofu over medium-high heat for about 7 minutes. Carefully drain any accumulated liquid from the dish and set the tofu aside.
-
Heat oil in a pan over medium-high heat. Add the marinated pork mixture and sauté until it begins to brown, adding a little reserved mushroom liquid if it becomes too dry. Cook until golden.
-
Whisk together the sauce ingredients in a small bowl. Pour the sauce into the pan, stir, and cook until the mixture thickens and turns glossy. Turn off the heat and spoon the topping over the steamed tofu.
-
Serve immediately with steamed rice and enjoy.
Notes
Nutrition
