Tofu with mushrooms and ginger | Better Health Channel

Tofu with mushrooms and ginger

Preparation time:   

Aromatic Silken Tofu

Recipe highlights Serves: 6

  • Good source of calcium, folate, iron
  • Best served immediately
  • Dairy free
  • Gluten free
  • Egg free
  • Vegetarian

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 gluten free, salt reduced chicken stock
    3 tablespoons gluten free 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

Cooking 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.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

Nutritional facts

Average quantity per Serving
Average quantity per 100g
Weight (g)
196.68g
100.00g
Energy (kJ)
661.41kJ
336.28kJ
Protein (g)
15.47g
7.87g
Total fat (g)
8.56g
4.35g
- Saturated fat (g)
1.32g
0.67g
- Polyunsaturated fat (g)
4.59g
2.34g
- Monounsaturated fat (g)
1.95g
0.99g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
2.64g
1.34g
CarbohydrateSE (g)
2.50g
1.27g
- Sugars (g)
1.27g
0.65g
Water (g)
162.40g
82.57g
Dietary fibre (g)
2.40g
1.22g
Thiamin (mg)
0.15mg
0.07mg
Riboflavin (mg)
0.15mg
0.08mg
Niacin (mg)
0.87mg
0.44mg
Niacin equivalents (mg)
4.71mg
2.40mg
Vitamin C (mg)
0.12mg
0.06mg
Total folate (ug)
33.09ug
16.83ug
Total vitamin A equivalents (ug)
15.87ug
8.07ug
Retinol (ug)
0.11ug
0.05ug
Beta carotene equivalents (ug)
91.49ug
46.52ug
Sodium (mg)
2714.40mg
1380.09mg
Potassium (mg)
272.87mg
138.74mg
Magnesium (mg)
88.60mg
45.05mg
Calcium (mg)
398.86mg
202.79mg
Phosphorus (mg)
197.70mg
100.51mg
Iron (mg)
9.57mg
4.87mg
Zinc (mg)
1.46mg
0.74mg

Contributed by:

The Better Health Channel
(Logo links to further information)

Source: Recipe developed and tested by Elizabeth Chong, 2006.
This recipe was orginally published as:
Aromatic silken tofu.

Recipe publication date on: 11/16/2006
Last reviewed on: 04/07/2013


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