Steaming rids the gourd of some of the bitterness. A tasty variation is to deep-fry the gourds after steaming, which adds another dimension of flavour and texture.

6 dried Chinese mushrooms

3 dried wood ear mushrooms

2 bitter gourds

180 g firm tofu

½ teaspoon salt

¼ teaspoon freshly ground black pepper

teaspoon sugar

vegan dipping sauce to serve

Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out any excess water. Remove the stems and cut the caps into thin strips.

Meanwhile, cut the gourds into 3 cm rounds. Using a teaspoon, hollow out the slices of gourd and discard the seeds.

Put the mushrooms, tofu, salt, pepper and sugar in a bowl. Mix until the tofu is smooth and creamy. Spoon the mixture into the gourd slices, then steam the filled slices of gourd for 15 minutes, or until they are tender when pierced with a skewer.

Serve the steamed gourd with the dipping sauce.