Soft, custard-like and smooth beancurd, topped with generous toppings of minced meat and preserved radish.. This Steamed Beancurd with Preserved Radish simply tastes light, refreshing yet bursting with flavours. So easy and quick to make too.
Leave the beancurd (tofu) in the plate for a few minutes, then carefully discard the water released before adding other ingredients and steamed.
The texture of the beancurd (tofu) can vary from very soft to super firm and this normally determines the way it is prepared. Silken tofu is best steamed or added to soups while firm tofu is used in fried, stir-fries and braised dishes.
To steam the beancurd, fill half of the steamer with water and place it on the stove. Bring the water to a boil using high heat. Once the water is already boiling, add the block of beancurd. 7 to 10 minutes is needed to thoroughly steam the beancurd.