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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Tofu with mushrooms and ginger
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 Best served immediately
Dairy free
Gluten free
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Egg free
Nut free
Vegetarian
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Good source of: calcium, iron
Preparation time: 45 minutes
Cooking time: 8 minutes
Serves: 6
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Ingredients:
700 g packet 'silken' tofu, Japanese variety
6 dried shitake mushrooms, medium size
2 tablespoons ginger, fresh, finely shredded
2 tablespoons shaoshing rice wine
300 ml chicken stock
3 tablespoons dark soy sauce, salt-reduced
1/2 teaspoon sesame oil
3 chilli peppers, (red ball), seeds removed and finely sliced
4 spring onions, (mainly white parts), finely shredded
Pinch of white pepper
Garnish with coriander, mainly leaves, used whole
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Method:
1. Soak shitake mushrooms in hot water for 45minutes. Rinse and drain, then squeeze dry. Remove and discard stems and julienne (slice into thin strips) mushroom caps.( Using fresh shitakes cuts out the soaking process).
2. Carefully t tip the tofu from the packet onto a plate and cut into 6 individual pieces or squares. Transfer each piece to a small dish for steaming.
3. Arrange some shredded ginger evenly on top of tofu. Place some sliced shitake on top and around base of tofu. Pour over with a little chicken stock then a little rice wine.
4. Take wok, insert steaming rack (a cake rack or similar will do). Add boiling water, keeping the level just below the base of the rack. Place each small dish onrack. Alternatively, use a bamboo steaming basket of suitable size.
5. Cover with wok lid, gently steam over low-to-moderate heat for 5 to 6minutes.
6. Carefully remove each serve of tofu from wok (or steaming basket) and pour over a little soy sauce and sesame oil, sprinkle with chilli pepper and spring onion.
7. Serve individually, finishing with a pinch of pepper and coriander.
Notes: A delectable dish that is simple to make and elegant to serve.
Contributed by:
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Source: Recipe developed and tested by Elizabeth Chong, 2006.
This recipe was originally published as: Aromatic silken tofu.
Recipe publication date: 11/16/2006
Last reviewed: 12/08/2008
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