I recently had the pleasure of enjoying a delightful Chinese tofu dish at a local restaurant, and I couldn’t wait to share the recipe with you. This dish features silken tofu, Chinese mushrooms, minced meat, spinach, and Zha Cai, a type of preserved vegetable from China. It pairs beautifully with steamed rice, or you can serve it as a standalone dish with less salt. This healthy Chinese tofu recipe is not only delicious but also offers balanced nutrition and is relatively easy to prepare at home.
Note: This post may contain affiliate links. Please read my privacy policy for more information. I may earn commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.
Primary Ingredients for Steamed Tofu with Minced Meat
- Tofu: I recommend using pressed tofu, but soft tofu can also work well in this recipe.
- Spinach: I was surprised by how well tofu pairs with spinach until I tried this dish. The flavor and color combination is perfect.
- Minced Meat: While many Chinese recipes prefer ground pork for its flavor, I use ground chicken breast in this recipe for a healthier option. Feel free to choose based on your preference.
- Mushrooms: I use shimeji mushrooms, but other varieties like button, portobello, king oyster, or shiitake mushrooms can be substituted.
How to Prepare the Steamed Tofu with Minced Meat
Steam the Tofu
- Steam the tofu over high heat for five minutes. After steaming, place it on a serving plate for a few minutes. Discard any excess water released from the tofu to prevent diluting the mushroom and meat sauce.
Cook the Spinach
- Thoroughly clean the spinach, as it may contain mud and sand. Use only the leaves and drain them.
- Heat oil in a wok and sauté the garlic cloves until fragrant, using low to medium heat to avoid burning.
- Add the washed spinach and continue to sauté with the garlic. Season with salt and sugar to balance the slight bitterness of the spinach.
- Sauté until the spinach wilts, adding a tablespoon of water if necessary. Once the spinach releases its water, reduce the heat and continue cooking until it is dry and soft.
Prepare the Mushroom and Meat Sauce
- In a wok, sauté coarsely chopped garlic until fragrant. Add the minced meat and cook over low heat, stirring occasionally to prevent sticking. Season with a pinch of salt.
- Add two tablespoons of finely diced carrots for color, even if they don’t contribute much flavor.
- Once the meat is slightly browned, add the mushrooms and cook until soft. If desired, include Zha Cai at this stage.
- Season the mixture with oyster sauce, light soy sauce, ground white pepper, and a little water.
- Prepare a cornstarch slurry and gradually add it to the sauce until it reaches your desired consistency.
- Arrange the tofu on a serving plate, surround it with spinach, and pour the meat sauce over the tofu. Garnish with thinly sliced scallions and red chilies before serving.
Ingredients
For the Sauce
- 2 tbsp cooking oil
- 1 tsp chopped garlic
- 100g chicken breast meat (or pork)
- 1/2 tsp salt
- 1 tbsp (15g) diced Zha Cai
- 50g shimeji mushrooms (after removing stems)
- 1 tsp cornflour (mixed with 1 tbsp water)
- 1.5 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp sugar
- 1/8 tsp ground white pepper
For the Spinach
- 80g spinach (leaves only, weight after washing and draining)
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 tsp cooking oil
Garnish
Instructions
Tofu:
- Steam the tofu over boiling water for about five minutes. Place it on a serving plate for a few minutes and discard any water released.
Spinach:
- Sauté garlic until fragrant, then add the washed spinach and season with salt and sugar.
- Continue sautéing until the spinach starts to wilt, which will take a few minutes.
- Remove the spinach and arrange it around the tofu on the serving plate.
Meat and Mushroom Sauce:
- Sauté coarsely chopped garlic in the wok.
- Add minced meat and season with salt.
- Once the meat is slightly browned, add mushrooms, diced carrots, Zha Cai, oyster sauce, light soy sauce, ground white pepper, and some water.
- Thicken the sauce with cornstarch slurry.
To Serve:
- Place the tofu on a plate surrounded by spinach.
- Pour the meat sauce over the tofu.
- Garnish with chopped scallions and red chilies. Serve immediately.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving:
Calories: 668
Total Fat: 44g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 30g
Cholesterol: 93mg
Sodium: 2481mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 6g
Protein: 48g
Variations for the Steamed Tofu with Mushroom and Minced Meat
- Tofu can be prepared in various ways. In this recipe, I steamed the tofu, but it can also be served cold directly from the refrigerator.
- Another popular method is deep-frying the tofu until the surface becomes crispy and golden, offering a different texture compared to steamed tofu.
About Zha Cai
Zha Cai is a preserved vegetable made from mustard cabbage (Brassica juncea) and is popular in the Szechuan province of China. The stems are salted, rubbed with chili paste, and allowed to ferment, similar to Korean kimchi.
It has various English translations, including Zha Cai, Tsa Tsai, and Jar Choy. Cut into strips or diced, it adds a strong umami flavor to dishes. Keep in mind that it is quite salty, so adjust the overall saltiness of your dish accordingly.
Other Tofu Recipes for You:
Here are some popular Asian tofu recipes that you might enjoy:
