Steamed tofu with pork floss (肉松), noodles, soy and vinegar

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This dish is simply refreshing & refreshingly simple – the silkiness of the tofu, the tangy soy & vinegar sauce enhanced by the sweetness of the pork floss, add soba noodles to make a full lunch out of it.

Steamed tofu with pork floss (肉松), noodles, soy & vinegar

Recipe is as follow: 


  • 3 pieces of silken tofu (thinly remove the hard surface if preferred)
  • 30g soba noodles
  • 10-20g pork floss (more if you like)
  • 1/2 tsp dark soy sauce (for soba noodles)
  • 1 tsp sesame oil (for soba noodles)
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp balsamic vinegar (you can also use Chinese vinegar)
  • 1/2 tsp sugar
  • 1/2 tsp potato starch, mix well with 1 tbs water
  • chopped green shallot, coriander, chilli (to garnish, optional)
  • toasted sesame seeds (to garnish, optional)


  • Sauce – in a saucepan, add 1tsp dark soy sauce, 1 tsp sesame oil, 1/2 tsp balsamic vinegar, 1/2 tsp sugar and the potato starch mixture; bring to boil, stir constantly; remove from heat and transfer to a bowl to cool
  • Cook the soba noodles according to instruction on the pack, approx 3 minutes in hot water; drain and rinse under cold water; drain well;  add 1/2 tsp dark soy sauce and 1 tsp sesame oil; mix well
  • Steam the tofu in a steamer gently for 10 minutes until warm through; remove from heat, set aside to cool
  • Place the tofu carefully on a serving plate, spoon over a little sauce; use a fork to curl some soba noodles into a ball, place on top of the tofu; place some pork floss on top on the noodles
  • Garnish with chopped green shallot, coriander, thinly sliced chilli and toasted sesame seeds  (optional)

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