Steamed Pork Stuffed Tofu Pillows

Are you on the hunt for a new dish that is both deeply comforting and surprisingly light? Allow me to introduce you to your next favorite meal. This recipe transforms humble tofu puffs into savory, juicy parcels of joy. By using the gentle art of steaming, we lock in all the moisture and flavor, creating a dish that is tender, aromatic, and incredibly satisfying. The preparation is straightforward, making it a perfect choice for both a weeknight dinner and a special weekend meal. In about 45 minutes, you can have a stunning and wholesome dish on the table that tastes like it took hours to prepare. The beauty of this recipe lies in its simplicity and the wonderful harmony of its ingredients—the spongy tofu soaks up the savory broth from the pork filling, creating a truly irresistible bite every time.

To get started, let’s gather our ingredients. The list might seem a bit specific, but don’t worry, I’ll provide some easy-to-find alternatives. This recipe is very forgiving, so feel free to make it your own!

For the Stuffed Tofu Pillows:

• Large Tofu Puffs: 180g (about 6.5 oz). These are fried tofu cubes that are golden on the outside and airy on the inside. You can find them in the refrigerated section of most Asian grocery stores.
• Ground Pork: 300g (about ⅔ lb), preferably with a bit of fat (like 80/20) for a juicier filling.
• Large Egg: 1
• Fresh Ginger: About 5 thin slices, to be minced for the filling and julienned for steaming.
• Light Soy Sauce: 2 tablespoons.
• Sugar: ½ teaspoon.
• Sichuan Peppercorn Powder: A small pinch (optional, but highly recommended for its unique flavor).
• Salt: 1 teaspoon.

For Topping & Steaming:

• Cured Pork: 3-4 thin slices. This is a salt-cured, air-dried pork belly. A fantastic and widely available substitute would be Italian pancetta or even thick-cut unsmoked bacon.
• Fresh or Frozen Fava Beans: 100g (about ¾ cup). If you can’t find them, shelled edamame or even sweet peas work well as a substitute.
• Small Chili Pepper: 1, thinly sliced. A Fresno or red jalapeño is perfect for a mild kick.
• Scallions: A small bunch, for garnish.

Now, let’s get cooking! The process is simple and rewarding. Just follow these steps, and you’ll do great.

1. First, let’s get all our ingredients prepped and ready to go. Having everything organized makes the cooking process much more relaxing.
2. In a medium bowl, combine the ground pork, egg, minced ginger (use about half of your total ginger here), sugar, light soy sauce, and the pinch of Sichuan peppercorn powder. Mix everything together vigorously in one direction with a fork or chopsticks until the mixture becomes sticky and well-combined. This helps create a tender, bouncy texture for the filling.
3. Prepare the rest of your ingredients for steaming. Thinly slice your cured pork (or pancetta/bacon), julienne the remaining ginger, and slice the chili pepper. If you’re using scallions for garnish, chop them now. Give your fava beans a quick rinse and set them aside.
4. It’s time to stuff the tofu! Take a tofu puff and gently create a small opening or pocket with your finger. Carefully fill each puff with a generous amount of the seasoned pork mixture. Don’t be shy—pack it in there!
5. Each tofu puff should look plump and full, like a little savory pillow ready for its steam bath.
6. Select a shallow, heatproof dish that will fit comfortably inside your steamer. Arrange the stuffed tofu puffs neatly in the dish, leaving a little space between them.
7. Now, scatter the sliced cured pork, julienned ginger, chili pepper slices, and fava beans all over and around the tofu puffs. These ingredients will release their incredible flavors into the dish as it steams.
8. Place the dish inside your steamer. Add cold water to the bottom of the pot, cover with a lid, and turn the heat to high. Once the water reaches a rolling boil, steam for 25 minutes. The tofu puffs will expand slightly and absorb all the beautiful juices.
9. Once the time is up, carefully remove the dish from the steamer—it will be very hot! The aroma alone is worth all the effort. Garnish with freshly chopped scallions. A word of caution: the pork filling will be piping hot, so let it cool for just a minute before you take your first delicious bite.

The result is a wonderfully complete and comforting dish. Each bite offers a delightful contrast of textures: the soft, spongy tofu gives way to the juicy, flavorful pork filling. The cured pork adds a deep, salty savoriness, while the fava beans provide a fresh, tender pop. The hint of ginger and chili brightens everything up, creating a beautifully balanced meal that is perfect served over a simple bowl of steamed rice to soak up every last drop of the delicious broth. This recipe has become a staple in my home for its ease and incredible flavor. I truly hope you give it a try and enjoy it as much as I do. Please share your experience or any creative twists you add in the comments below