Steamed Silken Tofu with Preserved Radish, Enoki Mushrooms and Glass Noodles菜脯金菇粉絲蒸滑豆腐
A delightful and wholesome Cantonese vegetarian dish featuring smooth silken tofu, savory preserved radish, delicate enoki mushrooms, and transparent glass noodles, all gently steamed together. The dish is seasoned with a light soy sauce mixture, offering a balanced and comforting meal.
01Ingredients
- 350g Silken tofu
- 50g Preserved radish (choy poh), finely diced
- 150g Enoki mushrooms, trimmed
- 50g Glass noodles (vermicelli), soaked
- 2cloves Garlic, minced
- 2stalks Spring onion, chopped (for garnish)
- 2tablespoons Light soy sauce
- 1tablespoon Sesame oil
- 1teaspoon Sugar
- 3tablespoons Water (for sauce)
- 2tablespoons Cooking oil
Nutrition (per serving)287kcal
- Protein12.5g
- Carbs18.2g
- Fat18.1g
Fiber 1.8 gSodium 892 mg
02Steps
- Carefully drain the silken tofu and slice it into thick pieces. Arrange the tofu pieces in a heatproof dish. Soak the glass noodles in warm water until soft, then drain and spread them evenly around the tofu in the dish.
- Trim the roots off the enoki mushrooms and separate them into smaller clusters. Spread the enoki mushrooms over the tofu and glass noodles.
- Heat cooking oil in a small pan. Add the finely diced preserved radish and minced garlic, and stir-fry until fragrant and the radish is slightly crispy.
- Spoon the sautéed preserved radish and garlic mixture evenly over the ingredients in the dish. In a small bowl, combine light soy sauce, sesame oil, sugar, and water to make the sauce. Pour the sauce over the ingredients. Steam the dish over high heat for 8-10 minutes, or until the tofu is heated through and the noodles are cooked.
- Once steamed, carefully remove the dish from the steamer. Garnish with chopped spring onion and serve immediately with steamed white rice.
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