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Tofu with mushrooms and ginger
Posted by: tofumaniac on Aug 28, 2007 - 12:29 AM
non-asian-recipes
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Preparation time: 45 minutes
Cooking time: 8 minutes
Serves: 6
16 oz silken tofu
6 dried shitake mushrooms, medium size
2 tblsp fresh finely shredded ginger
2 tblsp shaoshing rice wine
1 1/4 chicken stock
3 tblsp dark soy sauce
1/2 tsp sesame oil
4 spring onions, (mainly white parts), finely shredded
Pinch of white pepper
Garnish with coriander, mainly leaves
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.
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