Mince topped on Steamed Tofu – 肉酱蒸豆腐

Soft, bouncy and smooth – steamed tofu serves as a healthy and extremely versatile side dish that pairs well with rice or noodles. Fast and quick to prepare, it is your ideal go-to recipe when you are in a hurry to prepare something for lunch or dinner.

Tofu by itself is relatively bland and does not have much taste, making it the perfect base to create any dish. Start off by steaming the tofu, allowing all that proteins and essential nutrients to be kept within. Complement your steamed tofu with generous portions of Quorn mince. High in proteins and low in saturated fats, this gluten-free meat substitute offers a similar hearty meat taste that you almost cannot tell the difference! Start off by adding cooking oil and garlic to a heated work, followed by a cup of Quorn mince. Stir fry until fragrant before throwing in the red chili, white fungus and capsicum.

For a more flavourful and saucy taste, season the mince with soy sauce and Chinese wine before mixing it with vegetable consommé. Top your steamed tofu with a generous serving of the mince mixture and you have the perfect healthy yet delicious side dish!

Click to rate this recipe!

  • Servings: 4

  • Time: 30 minutes

  • Skill: Easy


  1. 150g Quorn mince

  2. 2 blocks silken tofu

  3. 2 red chillies (diced)

  4. 5g white fungus (soak hot water/ diced)

  5. ½ large green capsicum (diced)

  6. 1 tsp minced garlic

  7. Spring onions (chopped)

  8. Coriander (chopped)


  1. 100ml vegetables consommé (refer to recipe below)

  2. 1 tsp cooking oil

  3. 1 tsp oyster sauce

  4. ¼ tsp sugar

  5. ¼ tsp sesame oil

  6. a dash dark thick soy sauce

  7. 1 tsp Shao Xing Hua Tiao wine

  8. 1-2 tbsp corn starch solution (1:1 solution of corn starch and water)

Vegetable Consommé:

  1. 300g Chinese cabbage

  2. 300g celery

  3. 300g carrot

  4. 200g white onion

  5. 200g dried soy bean – soaked in water for an hour

  6. 10g white peppercorn

  7. 3L water


  1. Place tofu blocks on a heat-safe plate and steam for 3 minutes. Set aside.

  2. Heat wok up with oil, and stir-fry garlic until fragrant.

  3. Add in Quorn Mince, capsicum, red chili and white fungus. Mix well.

  4. Pour in vegetable consommé (refer to recipe below) and allow to simmer.

  5. Add in vegetarian oyster sauce, sesame oil, sugar, soy sauce and bring to a simmer.

  6. Thicken with corn starch solution.

  7. Pour mince sauce on top of steamed tofu.

  8. Garnish with spring onion and coriander.

  • Share:

You might be interested in: