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1 cake
5
3
pieces
5
cloves
5
slices
6
1
sprig
Seasoning
1
teaspoon
1
teaspoon
1
teaspoon
1
tablespoon
1/2 teaspoon
2
tablespoons
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Soft tofu (300 g or 10 oz)
Dried shiitake mushrooms, soaked in hot water
for 20 minutes, stalk removed and finely diced
Wood ear fungus, finely diced
(if using dried wood ears, soak in hot water
for 20 minutes)
Garlic, finely minced
Ginger, finely minced
Spring onions (scallions), finely minced
Fresh coriander (cilantro), chopped for garnishing
Salt
Sugar
Soy sauce
Wine
Black pepper
Sesame oil
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Method :
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Set a steamer to boil.
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Meanwhile, wash the tofu, drain well, and
pat dry with paper towels (or let tofu drain on rack for a few hours
before preparation).
-
Use fingers to break up the tofu into a
medium-sized heat-proof bowl.
-
Stir seasoning into the mashed tofu. Add
also the diced mushroom and wood ears as well as the minced ingredients.
Stir until evenly blended.
-
Set the bowl of tofu mixture on a rack,
cover steamer tightly with lid, and steam for 20 minutes.
-
Remove from steamer, set the hot bowl onto
a plate, and serve, garnished with chopped coriander.
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