Stuffed tofu may be steamed, braised or fried, or fried then steamed with sauce. It is of Chinese origin but this version -- salty, sweet and very aromatic -- is more Vietnamese than Chinese.

Pork-stuffed Steamed Tofu

Prep Time 10 minutes
Cook Time 54 minutes
Total Time 1 hour 4 minutes
Servings 4
Author Connie Veneracion


  • 1/8 kilogram ground pork
  • 2 stalks lemongrass finely chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 one-inch knob ginger peeled and finely chopped
  • 1 tablespoon finely sliced scallions plus more to garnish
  • 1 teaspoon sugar
  • 2 teaspoons patis (fish sauce) fish sauce
  • 1/2 teaspoon black pepper
  • 1 cake firm tofu about 300 grams
  • 1 teaspoon light soy sauce


  • Prepare the steamer. Pour in water and start boiling it.
  • Mix together the pork, lemongrass, onion, garlic, ginger, scallions, pepper, sugar and fish sauce.
  • Cut the tofu into quarters then cut each quarter into two triangles.
  • Slit each tofu triangle without cutting all the way through. You’re forming a pocket for the filling but you don’t want each triangle to split into two separate pieces.
  • Divide the filling into eight portions. Fill the tofu triangles with the filling.
  • Arrange the stuffed tofu on a heatproof plate (sprinkle with more pepper if you like) and steam over simmering water for 15 to 20 minutes. A sauce will form in the plate. Don’t discard it because it is very tasty.
  • Transfer the steamed tofu to a serving plate. Mix the sauce with the soy sauce and drizzle over the steamed tofu. Garnish with scallions. Serve at once.