Steamed Tofu with Black Fungus and Red Dates雲耳紅棗蒸豆腐
A light and wholesome Cantonese vegetarian dish featuring tender firm tofu steamed with earthy black fungus, naturally sweet red dates, and aromatic ginger. It's a comforting and nutritious meal, often served with steamed rice.
01Ingredients
- 500g Firm Tofu (1 block)
- 10g Dried Black Fungus
- 8 pieces Red Dates (Jujubes)
- 30g Ginger, sliced
- 5g Goji Berries
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Vegetarian Oyster Sauce
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Sugar
- 0.25 teaspoon White Pepper
- 10g Green Onions, chopped (for garnish)
Nutrition (per serving)156kcal
- Protein11.2g
- Carbs12.8g
- Fat7.1g
Fiber 1.8 gSodium 582 mg
02Steps
- Soak dried black fungus in warm water for 15-20 minutes until softened, then rinse and trim any tough parts. Wash and deseed the red dates. Wash goji berries.
- Slice the firm tofu into 1.5 cm thick pieces. Arrange the tofu pieces on a heatproof plate.
- In a small bowl, combine light soy sauce, sesame oil, vegetarian oyster sauce, cornstarch, water, sugar, and white pepper. Mix well to form a smooth sauce.
- Scatter the prepared black fungus, red dates, sliced ginger, and goji berries over the tofu on the plate. Pour the mixed sauce evenly over all the ingredients.
- Prepare a steamer. Once the water is boiling, place the plate with the tofu mixture into the steamer. Cover and steam for 10-12 minutes until the tofu is heated through and the sauce has thickened slightly.
- Carefully remove the steamed tofu from the steamer. Garnish with chopped green onions before serving immediately with steamed rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.