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<\/figure>\n\n\n\nPrimary Ingredients for Steamed Tofu with Minced Meat<\/h2>\n\n\n\n\n- Tofu<\/strong>: I am using pressed tofu, but you can also opt for soft tofu in this Chinese recipe.<\/li>\n\n\n\n
- Spinach<\/strong>: I never thought of serving tofu with spinach until I tried this dish at a local restaurant. The combination of flavor and color is ideal for pairing with tofu.<\/li>\n\n\n\n
- Minced Meat<\/strong>: Many Chinese recipes prefer ground pork because it has a bit of fat that enhances the flavor. However, I am using ground chicken breast meat in this recipe for those who do not eat pork and prefer a healthier alternative. The choice is yours.<\/li>\n\n\n\n
- Mushrooms<\/strong>: I use shimeji mushrooms for this recipe, but you can substitute them with other types. Button, portobello, king oyster, or shiitake mushrooms are all suitable options.<\/li>\n<\/ul>\n\n\n\n
How to Prepare the Steamed Tofu with Minced Meat<\/h2>\n\n\n\nSteam the tofu<\/h3>\n\n\n\n\n- Steam the tofu over high heat for five minutes. Then, place it on the serving plate for a few minutes before serving. The tofu will release some water. Discard the excess water to avoid diluting the mushroom and meat sauce that spreads onto it.<\/li>\n<\/ol>\n\n\n\n
Cook the spinach<\/h3>\n\n\n\n\n- Clean the spinach thoroughly, as it may contain mud and sand. Use only the leaves and drain them using a strainer <\/a>before proceeding.<\/li>\n\n\n\n
- Heat oil in a wok. Add the garlic cloves and saut\u00e9 until aromatic. Use low to medium heat, as garlic tends to burn quickly.<\/li>\n\n\n\n
- Next, add the washed spinach and continue to saut\u00e9 with the garlic. Season with salt and sugar. Sugar helps counter the slight bitterness of the spinach.<\/li>\n\n\n\n
- Keep saut\u00e9ing until the spinach begins to wilt, which should take a few minutes. Add a tablespoon of water if the mixture appears too dry before the spinach is fully wilted. Once the spinach starts to wilt, it will release its water. At this point, stop adding water and reduce the heat, continuing to saut\u00e9 until the spinach is dry and soft.<\/li>\n<\/ol>\n\n\n\n
Make the mushroom and meat sauce.<\/h3>\n\n\n\n\n- In a wok, saut\u00e9 some coarsely chopped garlic until it becomes aromatic. Then, add the minced meat and fry it over low heat for a few minutes, flipping and stirring occasionally to prevent it from sticking to the wok. Season the meat with a pinch of salt.<\/li>\n\n\n\n
- Add two tablespoons of finely diced carrots. The carrots may not add much flavor, but they will enhance the color of the final dish.<\/li>\n\n\n\n
- When the meat turns slightly brown, add the mushrooms and fry until they become soft. If desired, you can add zha cai<\/a> (Chinese preserved vegetable) at this stage.<\/li>\n\n\n\n
- Season the meat and mushroom mixture with oyster sauce<\/a>, light soy sauce<\/a>, ground white pepper, and a little water.\u00a0<\/li>\n\n\n\n
- Prepare a cornstarch slurry and gradually add it to the meat sauce until it reaches your preferred consistency.<\/li>\n\n\n\n
- Place the tofu and surround it with spinach on the serving plate. Pour the meat sauce over the tofu and garnish with thinly sliced scallion (spring onion) and red chilies before serving.<\/li>\n<\/ol>\n\n\n
How to Prepare the Steamed Tofu with Minced Meat<\/h2>\n\n\n\nSteam the tofu<\/h3>\n\n\n\n\n- Steam the tofu over high heat for five minutes. Then, place it on the serving plate for a few minutes before serving. The tofu will release some water. Discard the excess water to avoid diluting the mushroom and meat sauce that spreads onto it.<\/li>\n<\/ol>\n\n\n\n
Cook the spinach<\/h3>\n\n\n\n\n- Clean the spinach thoroughly, as it may contain mud and sand. Use only the leaves and drain them using a strainer <\/a>before proceeding.<\/li>\n\n\n\n
- Heat oil in a wok. Add the garlic cloves and saut\u00e9 until aromatic. Use low to medium heat, as garlic tends to burn quickly.<\/li>\n\n\n\n
- Next, add the washed spinach and continue to saut\u00e9 with the garlic. Season with salt and sugar. Sugar helps counter the slight bitterness of the spinach.<\/li>\n\n\n\n
- Keep saut\u00e9ing until the spinach begins to wilt, which should take a few minutes. Add a tablespoon of water if the mixture appears too dry before the spinach is fully wilted. Once the spinach starts to wilt, it will release its water. At this point, stop adding water and reduce the heat, continuing to saut\u00e9 until the spinach is dry and soft.<\/li>\n<\/ol>\n\n\n\n
Make the mushroom and meat sauce.<\/h3>\n\n\n\n\n- In a wok, saut\u00e9 some coarsely chopped garlic until it becomes aromatic. Then, add the minced meat and fry it over low heat for a few minutes, flipping and stirring occasionally to prevent it from sticking to the wok. Season the meat with a pinch of salt.<\/li>\n\n\n\n
- Add two tablespoons of finely diced carrots. The carrots may not add much flavor, but they will enhance the color of the final dish.<\/li>\n\n\n\n
- When the meat turns slightly brown, add the mushrooms and fry until they become soft. If desired, you can add zha cai<\/a> (Chinese preserved vegetable) at this stage.<\/li>\n\n\n\n
- Season the meat and mushroom mixture with oyster sauce<\/a>, light soy sauce<\/a>, ground white pepper, and a little water.\u00a0<\/li>\n\n\n\n
- Prepare a cornstarch slurry and gradually add it to the meat sauce until it reaches your preferred consistency.<\/li>\n\n\n\n
- Place the tofu and surround it with spinach on the serving plate. Pour the meat sauce over the tofu and garnish with thinly sliced scallion (spring onion) and red chilies before serving.<\/li>\n<\/ol>\n\n\n
- \n
- Steam the tofu over high heat for five minutes. Then, place it on the serving plate for a few minutes before serving. The tofu will release some water. Discard the excess water to avoid diluting the mushroom and meat sauce that spreads onto it.<\/li>\n<\/ol>\n\n\n\n
Cook the spinach<\/h3>\n\n\n\n
- \n
- Clean the spinach thoroughly, as it may contain mud and sand. Use only the leaves and drain them using a strainer <\/a>before proceeding.<\/li>\n\n\n\n
- Heat oil in a wok. Add the garlic cloves and saut\u00e9 until aromatic. Use low to medium heat, as garlic tends to burn quickly.<\/li>\n\n\n\n
- Next, add the washed spinach and continue to saut\u00e9 with the garlic. Season with salt and sugar. Sugar helps counter the slight bitterness of the spinach.<\/li>\n\n\n\n
- Keep saut\u00e9ing until the spinach begins to wilt, which should take a few minutes. Add a tablespoon of water if the mixture appears too dry before the spinach is fully wilted. Once the spinach starts to wilt, it will release its water. At this point, stop adding water and reduce the heat, continuing to saut\u00e9 until the spinach is dry and soft.<\/li>\n<\/ol>\n\n\n\n
Make the mushroom and meat sauce.<\/h3>\n\n\n\n
- \n
- In a wok, saut\u00e9 some coarsely chopped garlic until it becomes aromatic. Then, add the minced meat and fry it over low heat for a few minutes, flipping and stirring occasionally to prevent it from sticking to the wok. Season the meat with a pinch of salt.<\/li>\n\n\n\n
- Add two tablespoons of finely diced carrots. The carrots may not add much flavor, but they will enhance the color of the final dish.<\/li>\n\n\n\n
- When the meat turns slightly brown, add the mushrooms and fry until they become soft. If desired, you can add zha cai<\/a> (Chinese preserved vegetable) at this stage.<\/li>\n\n\n\n
- Season the meat and mushroom mixture with oyster sauce<\/a>, light soy sauce<\/a>, ground white pepper, and a little water.\u00a0<\/li>\n\n\n\n
- Prepare a cornstarch slurry and gradually add it to the meat sauce until it reaches your preferred consistency.<\/li>\n\n\n\n
- Place the tofu and surround it with spinach on the serving plate. Pour the meat sauce over the tofu and garnish with thinly sliced scallion (spring onion) and red chilies before serving.<\/li>\n<\/ol>\n\n\n
- Season the meat and mushroom mixture with oyster sauce<\/a>, light soy sauce<\/a>, ground white pepper, and a little water.\u00a0<\/li>\n\n\n\n
- Clean the spinach thoroughly, as it may contain mud and sand. Use only the leaves and drain them using a strainer <\/a>before proceeding.<\/li>\n\n\n\n