When you add tofu to steamed pork spareribs, it becomes a tasty Chinese homestyle dish that is hearty with a healthy and low-cost way to add protein to a recipe. I first tried this dish at a Chinese restaurant known for homestyle recipes.
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Jump to RecipeWhy Add Tofu to Steamed Pork Spareribs?
This dish is inspired by a Cantonese dim sum dish of steamed pork spare ribs with black bean sauce, which I have shared previously. Some of us in our household are trying to eat less red meat in general. Tofu is a great addition to the dish because the pork sparerib flavors the tofu and we end up eating more plant-based protein without cutting out red meat entirely.
Tofu is high in protein, nutrient dense, and heart healthy. It’s also associated with improved health outcomes for a number of conditions. I recently learned about how osteoporosis affects some family members and since I am also lactose-intolerant, adding tofu to my dishes is an easy way for me to consume more calcium rich foods.
What Kind of Tofu to Use?
I haven’t called about every brand of tofu but the ones packed with water in a plastic box are typically allergy-safe. The only type of tofu that I avoid for allergy related reasons are tofu packaged in an aseptic package (shelf-stable, packed in a paper box like a juice box) due to potential nut cross-contamination.
I usually buy medium firm tofu from Trader Joe’s, the texture is just right. It’s easy to handle but also very soft. When I shop at an Asian supermarket, I would buy a local brand of silken tofu (Wo-Chong). I love the texture of silken tofu, but it’s important to handle with a light touch otherwise it will fall apart.
How to Prepare Tofu?
The most important thing to do is to drain the liquid from the tofu. I usually cut 2 slits in the plastic film of the box and tip the tofu box sideways in a large bowl to drain in my refrigerator for at least 1-2 hours.
If I don’t have that much time, then I would drain for 5-10 minutes, transfer the drained tofu to a large bowl and microwave (1 to 1.5 minutes) or steam the tofu (5 minutes) until it’s warm and then set aside.
As the tofu cools down, lots of liquid will drain. The additional effort to drain the tofu will prevent the tofu from diluting the flavor of the pork spareribs.
What Kind of Pork Spareribs to Buy?
The easiest and boneless option is to buy country spare ribs and then cut them into 1 inch cubes. The boneless spareribs take less time to steam.
If you have access to an Asian supermarket, look for lean ribs cut into 1 inch strips. If the spareribs are not cut, you ask them to cut them to make “jing pai gwut” they will know what to do. That’s the easiest option and then you just need to cut between the ribs into individual pieces.
Lastly, if you shop at a store with a meat counter and the butcher is willing, ask them if they can cut a piece of spare ribs into 2-3 strips. Cutting a sparerib into 3 pieces is easier for you. The butcher may cut the spareribs in half lengthwise for their own safety. In that case, allow more time to steam the pork.
For this recipe, I picked the leanest package of ribs but it was 2.4 pounds, much more than I needed. I picked the nicest pieces for this recipe and reserved the rest for making soup or Century Eggs and Pork Porridge.
Important Step: Set Up Your Steamer
Set up your steamer before you start steaming. You will want to assemble a large pot with a steam rack and place your large bowl or pie plate on top of the steam rack and then cover the pot with a lid to check that you have enough clearance. You will want to have enough steam to circulate over the top of the food and that there’s enough room around the sides for you to safely handle the dish when everything is hot and steamy.
I have an old-fashioned plate-lifter with three claws that gets into tight spots to help me get dishes in and out of the pot easily. I always have a pot holder in my other hand to support the dish while carrying it to the table.
There are other types of plate-lifters that might work just as well. Whatever you do, practice with an empty plate or bowl or add some water to check that the plate lifter is strong and sturdy. I Check my post about how to steam foods for more tips.
I usually steam with an All-Clad 14-inch braiser, I recommend looking for the widest pot with a domed lid. with a Corelle 2-quart serving bowl for this dish. A large pie plate could also work but for me it’s a little too heavy when filled with food. Once I figure out these details, add about an inch of water into your pot. Prep and marinate the spareribs in the bowl, steam, and serve from the same bowl and only have one bowl to wash.
Allergy Aware Steamed Pork Spareribs with Tofu
I use Lee Kum Kee’s Black Bean and Garlic Sauce and the top allergens in the sauce are soy and wheat. It’s a convenient way to incorporate fermented black soy beans with minced garlic and various sauce ingredients.
It is possible to buy fermented black soy beans in a bag or a cardbox container. It’s difficult to verify potential allergen cross-contact information. But it is a fermented product (needs to be clean!) and you do need to rinse it before using.
This recipe is free of peanuts, treenuts, milk, egg, fish, and sesame as written.
Steamed Pork Spareribs with Tofu Recipe
When you add tofu to steamed pork spareribs, it becomes a tasty Chinese homestyle dish that is hearty with a healthy and low-cost way to add protein to a recipe. I first tried this dish at a Chinese restaurant known for homestyle recipes.
Ingredients
- 16 ounces tofu medium, 1 large box or 2 small boxes
- 1.5 pounds pork spareribs cut into 1 to 1.5-inch strips
- 1.5 tablespoon black bean garlic sauce
- 1 teaspoon cornstarch
Instructions
- Select your deepest and widest pot with a lid and add a steamer rack and about 1 inch of water. See blog post for additional tips.
Rinse the outside of the tofu box, use a knife to cut slits in the plastic flim along the width of the tofu box to drain the tofu. Place the box sideways in a large bowl and drain for 5-10 minutes* and take the tofu out of the box and place in a large bowl and microwave for 2 minutes or steam for 5 minutes. Set aside to cool to room temperature.
- Rinse the pork spareribs with cold water to remove any bone fragments and drain. Cut rib strips in between the bones and transfer to a large bowl. Add the black bean garlic sauce and cornstarch and stir to combine. Set aside for 10-15 minutes. Bring water to boil in your prepared steam pan.
- When the water is boiling hot, carefully lift the lid to direct the steam away from you. Use your plate lifter to lower the bowl of spareribs into the pot, cover and steam for 15 minutes (set a timer).
- In the meantime, drain the cooled down tofu and cut into bite-sized cubes. When the timer chimes, carefully lift the lid and stir the spareribs so that they steam evenly. Drain the tofu again and carefully add them to the bowl. Steam for an additional 3 minutes to reheat the tofu. Gently stir before serving to coat the tofu with sauce.
Recipe Notes
*If you have time, you can also drain the tofu for 1 to 4 hours in your refrigerator and then it’s ready to cut into smaller pieces and add to the last few minutes of steaming.
For a prettier presentation, steam the tofu, set aside, then steam the pork spareribs and then transfer the steamed spareribs and sauce over the tofu, Steam some more as needed.
Related Recipes:
Did you buy a jar of black bean garlic sauce and wonder what to do with the rest of the jar? I recently shared a recipe for steamed salmon that uses black bean garlic sauce. Apparently, one of my parents does not like salmon and would smother it with a homemade black bean garlic sauce to make it more palatable for them. That’s the magic of black bean garlic sauce. LOL
Healthy, Easy Chicken Tenderloin Stir-Fry Recipe is a very flavorful chicken tenderloin stir-fry recipe. Typical stir-fry recipes use a lot of vegetables with a little bit of meat for flavor. I decided to try flipping the balance and use mostly chicken tenderloin stir-fried with just some red onion. It’s sooooo good with the black bean garlic sauce.
This recipe is best served with freshly steamed rice and a simple, plainly cooked vegetable. If you want something super easy, I recommend Easy Mung Bean Sprouts Stir Fry Recipe or Napa Cabbage Stir Fry: Easy, Kid Approved, and a Super Food. If you are out of stovetop space, I also have an amazing Instant Pot recipe to make tender crisp baby bok choy.
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