Steamed Soft Tofu with Mince | 肉末蒸嫩豆腐

Usually I prefer firm tofu, but I have been gravitating to soft tofu lately. Perhaps I’ve been too lazy to chew (happens a lot) or maybe I’ve been seeking the comfort of convalescing food. Whatever it is, this dish is like a big warm hug. Although my mother and grandmother didn’t make this dish often, somehow it reminds me of them. Perhaps it is ancestral memory. Something in this steamed soft tofu has healing properties for the soul.

For the mince, I used textured vegetable protein (TVP) and the oyster mushroom ends from making Vegan Fried Chicken Cutlet From Mushrooms. Some people find the TVP taste very strong, but I find it differs from brand to brand and depends on storage. After soaking the TVP, make sure you rinse well under running water to get rid of all the soaking water. With the marinade, there shouldn’t be any more TVP taste.

I am using one single block of soft tofu here. If you only have bits, you can cut them into slices and layer them instead. This dish is normally made with soft tofu, if you only have firm tofu it tastes just as good. It is just a different texture. For firm tofu, steam another 3 minutes. You can also make this with silken tofu, although I would be inclined to not steam that at all and eat it as a cold dish.

This steamed soft tofu with mince is a perfect weeknight dish and goes well with plain rice and simple green veggies.