This Steamed Tofu with Minced Chicken and Bean Sauce is another comforting dish that’s incredibly easy to make. The tofu soaks up all that lovely, savory sauce cooked with minced chicken. It tastes so good with a warm bowl of rice.
I usually use minced pork for this recipe, but this time I wanted to try with chicken. I also added black bean to this recipe to give it a subtle sweet, earthy flavour. If you love steamed soft tofu topped with warm saucy gravy, you can also check out my Steamed Tofu with Dried Scallops.
My family’s favourite quick and easy silken tofu recipe is Steamed Tofu with Dried Shrimps.
Ingredients
Minced Chicken: The minced chicken is going to give natural flavour and sweetness to the dish. You can also swap with minced pork or ground beef.
Soft tofu: Highly recommend using soft/silken tofu for this recipe. The soft tofu texture melts in your mouth and soaks up the lovely sauce.
Fermented bean paste “Taucu”: This is the base of the sauce. Don’t skip it! It’s quite similar to Japanese Miso Paste but the flavours are stronger and more salty. This fermented bean paste is commonly used in Chinese stir-fry, braising and sauces. You can always swap it with Miso paste.
Fermented black bean: I added this to bring more contrast to the flavour. The taucu sauce is savoury and salty, while the fermented black bean adds a slightly sweet, earthy depth with a mild bitter aftertaste. I recommend using dried fermented black beans, not the kind that comes in a bottle soaked in water.
Chef’s Tips
- Handle tofu gently – Smooth tofu breaks easily. Cut around the container instead of pulling it out directly.
- Balance your flavors – Taucu and black beans are salty and strong. A touch of sugar helps balance the saltiness and makes the sauce taste richer.
- Chili options – Minced chili gives heat but chili oil adds aroma. Use chili oil if you want a more complex flavor with less effort.
- Timing your garlic – Let garlic cook until it’s fragrant and lightly golden before adding chicken. Mix chicken in right away to keep the garlic from burning.
- Drain the steamed tofu – Removing excess water before pouring the sauce keeps your dish flavorful and prevents it from becoming watery.
What to serve with?
Serve with warm bowl of rice. If you want another quick and easy dish, try this tofu dish with my super simple Steamed Trio Egg Chinese Recipe dish.
Other recipes
Steamed Tofu with Minced Chicken and Bean Sauce
Equipment
- Steam Basket or Steamer Pot
Ingredients
- 1 packet silken tofu1 包嫩豆腐
- 120 grams minced chicken 120 克鸡肉碎
- 3 cloves garlic 3 瓣大蒜
- 1 tablespoon taucu fermented bean paste 1 汤匙发酵豆酱
- 1 tablespoon fermented black bean 1 汤匙豆豉
- 1 tablespoon minced chili/chili oil 1 汤匙辣椒碎/辣椒油
- 1 teaspoon light soy sauce 1 茶匙生抽
- 1 tablespoon cornstarch + 200 ml 1 bowl water 1 汤匙玉米淀粉 + 200 毫升（1 碗）水
- 1/4 teaspoon sugar 1/4 茶匙糖
- 2-3 tablespoon cooking oil 2-3 汤匙食用油
Garnish 装饰:
- 1 tablespoon spring onion/coriander 1 汤匙 葱/香菜
Instructions
- Prepare the tofu:Cut the edges of the tofu box to remove it.Gently rinse the surface with water.Unmould the tofu onto a heatproof plate. If it’s hard to remove, snip the edges of the box.Steam the tofu over high heat for 6 minutes.
- Prepare the sauce ingredients:Rinse 1 tbsp fermented black beans.Mince some garlic and chili (or use chili oil for more flavor).Measure 1 tbsp taucu (fermented bean paste).Get minced chicken ready.
- Cook the sauce:Heat a generous amount of oil in a pan.Once the oil is hot, add garlic and sauté until fragrant and the edges turn golden brown.Add minced chicken and immediately mix with the garlic to prevent burning.Once chicken is cooked, add taucu, black beans, and minced chili. Continue to stir-fry until fragrant.Add light soy sauce and cornstarch slurry.Cook until the sauce thickens.Add a little sugar to balance the saltiness and enrich the flavor.
- Assemble:Once the tofu is done steaming, carefully drain any excess water on the plate.Pour the hot bean sauce over the tofu.Garnish with coriander or spring onion.
Notes
- Handle tofu gently – Smooth tofu breaks easily. Cut around the container instead of pulling it out directly.
- Balance your flavors – Taucu and black beans are salty and strong. A touch of sugar helps balance the saltiness and makes the sauce taste richer.
- Chili options – Minced chili gives heat but chili oil adds aroma. Use chili oil if you want a more complex flavor with less effort.
- Timing your garlic – Let garlic cook until it’s fragrant and lightly golden before adding chicken. Mix chicken in right away to keep the garlic from burning.
- Drain the steamed tofu – Removing excess water before pouring the sauce keeps your dish flavorful and prevents it from becoming watery.