Steamed Tofu with Black Mushrooms

Steamed Tofu with Black Mushrooms

1 cake soft tofu (300 g/10 oz)

5 dried black Chinese mushrooms, soaked in hot water for 20 minutes, stems removed, caps finely diced

3 pieces dried wood ear fungus, soaked in hot water for 20 minutes and then minced

5 cloves garlic, minced

5 slices fresh ginger, minced

6 spring onions, minced Chopped celery leaves or fresh coriander leaves, to garnish

Seasonings

1 teaspoon salt

1 teaspoon sugar

1 teaspoon soy sauce

1 tablespoon rice wine

½ teaspoon freshly ground black pepper

2 tablespoons sesame oil

 

1 Place water in a steamer pot with rack and bring to a boil.

2 Meanwhile, wash the tofu, drain well, and pat dry with paper towels (or let the tofu drain on the rack for one hour before preparation). Using your fingers, crumble and mash the tofu into one medium heat–proof bowl or four individual serving bowls (as shown).

3 Stir the Seasonings into the mashed tofu. Add the diced mushrooms, wood ear fungus, garlic, ginger, and spring onions. Stir until evenly blended.

4 Set the bowl(s) of torn mixture on the steaming rack, cover the steamer tightly, and steam for 20 minutes. Remove the bowl(s) from the steamer, set onto a plate, and garnish with chopped celery leaves or fresh coriander leaves before serving.

 

 

Serves 4

Preparation time: 20 mins

Cooking time: 25 mins