Yipin Tofu (Steamed Tofu with Meat Stuffing)
A classic Confucian cuisine, featuring silky tofu topped with savory meat stuffing, steamed to perfection, delicate and flavorful.
Ingredients
14 items- Silken tofu 1 box (about 400g)
- Chicken breast 100g
- Shrimp 50g
- Dried shiitake mushrooms 3 heads
- Ham 20g
- Winter bamboo shoots 30g
- Egg white 1
- Cornstarch 1 tablespoon
- Salt 1 teaspoon
- Shaoxing wine 1 tablespoon
- Light soy sauce 1 tablespoon
- Vegetable oil 2 tablespoons
- Scallion some
- Ginger a small piece
Nutrition
Steps （7 steps）
Cut silken tofu into 3cm thick slices, arrange on plate. Bring steamer to boil, steam tofu over high heat for 5 minutes, drain excess liquid.
Mince chicken breast and shrimp, mix with egg white, shaoxing wine, salt, and cornstarch. Stir in one direction until sticky and firm.
Finely chop soaked shiitake, ham, and bamboo shoots. Add to meat mixture along with minced ginger, mix well.
Spread meat stuffing evenly over tofu surface, smooth with wet hand to about 1cm thickness.
Return plate to steamer, steam over high heat for 15 minutes until stuffing is cooked through and surface is firm.
In a wok, heat oil, sauté scallion over low heat, add soy sauce, salt, and 100ml water. Bring to boil, thicken with cornstarch slurry.
Pour the sauce over steamed tofu, garnish with chopped scallion. Serve hot for best flavor.
Tips
Use silken tofu for the smoothest texture. Do not over-steam to prevent water release. Stir stuffing until springy for best texture. Sauce should be light to let the natural flavors shine.
You May Also Like
More recipes you might enjoy
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.