Tofu and Vegetable Party Platter
Three large strips dried konbu, soaked in water for 40 minutes, rinsed and drained
2 cakes pressed tofu (tau kwa)
1 carrot, peeled and sliced
16 large dried black Chinese mushrooms, soaked in hot water for 15 minutes
1 medium daikon radish, peeled and cubed
¼ cup wood ear fungus, rinsed, soaked and drained, stems removed
2½ cm (1 in) fresh ginger, grated
1 red finger-length chili, halved lengthwise
1 medium head broccoli, cut into florets
½ head iceberg lettuce, separated into leaves
Stock
1 liter (4 cups) water
½ tablespoon five spice powder
1 teaspoon salt
2 teaspoons sugar
2 tablespoons rice wine
85 ml (⅓) soy sauce
Dips
Hot Chinese or English mustard
Soy sauce
Toasted sesame seeds
Sweet Thai chili sauce
1 To prepare the konbu, roll up each piece of soaked konbu to form a roll, then pierce it with a toothpick to secure and set aside.
2 To prepare the Stock, bring the water to a boil in a large pot. Add all the seasonings and return to the boil.
3 Add the tofu and all the vegetables to the stock, except the broccoli and lettuce leaves. When it returns to a boil, cover and reduce the heat to low, and cook for 20 to 30 minutes. Stir gently once or twice to prevent sticking. After 20 minutes, add the broccoli. If the stock begins to evaporate, add a little more water.
4 Meanwhile, line a serving dish with the lettuce leaves. When the vegetables are tender, drain in a colander, reserving the stock. Discard the ginger and chili.
6 When cool enough to handle, cut the tofu squares and mushrooms into bite-sized pieces; remove the toothpicks from the seaweed rolls and cut each roll into bite-sized slices. Arrange all the cut ingredients on the serving dish.
7 Warm the stock in a small saucepan and drizzle 2 tablespoons of the stock evenly onto the cut vegetables and serve.
8 Serve with the hot Chinese or English mustard, wasabi, soy sauce, toasted sesame seeds or sweet Thai chili sauce.
Konbu or dried kelp is a type of seaweed commonly used in Japanese cooking. It has a dark brown color, often with whitish patches of salt, and is sold in strips or small folded sheets. Look for konbu in the Japanese section of supermarkets.
Serves 4
Preparation time: 20 mins + 40 mins soaking time
Cooking time: 1 hour 20 mins