Tofu with mushrooms and ginger
Preparation time:
Recipe highlights Serves: 6
- Good source of calcium, folate, iron
- Best served immediately
- Dairy free
- Gluten free
- Egg free
- Vegetarian
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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 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:
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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: 27/11/2012
