Steamed Silken Tofu with Preserved Olive Vegetables and Shiitake Mushrooms欖菜冬菇蒸滑豆腐
A delicate and savory Cantonese vegetarian dish featuring smooth silken tofu steamed with umami-rich preserved olive vegetables and fragrant shiitake mushrooms. It's simple, healthy, and full of flavor, often served with steamed white rice.
01Ingredients
- 350grams Silken Tofu
- 4 Dried Shiitake Mushrooms
- 2tablespoons Preserved Olive Vegetables (欖菜)
- 2stalks Fresh Scallions
- 10grams Ginger
- 2tablespoons Light Soy Sauce
- 1teaspoon Sesame Oil
- 0.25teaspoon White Pepper Powder
- 0.5teaspoon Sugar
- 1tablespoon Cooking Oil
Nutrition (per serving)156kcal
- Protein9.2g
- Carbs5.8g
- Fat10.1g
Fiber 0.9 gSodium 748 mg
02Steps
- Rehydrate dried shiitake mushrooms in warm water until soft. Once soft, remove stems and dice them finely.
- Carefully slice the silken tofu into thick slices and arrange them neatly on a heatproof dish.
- Finely mince the ginger and chop the scallions, separating the white and green parts.
- Heat cooking oil in a small pan over medium heat. Sauté minced ginger and the white parts of scallions until fragrant.
- Add diced shiitake mushrooms and preserved olive vegetables to the pan. Stir-fry for 1-2 minutes to combine and enhance fragrance.
- Season the mixture with light soy sauce, sesame oil, white pepper powder, and sugar. Stir well to coat all ingredients.
- Spoon the cooked mushroom and olive vegetable mixture evenly over the silken tofu slices on the dish.
- Steam the tofu dish over high heat for 8-10 minutes, or until the tofu is heated through and gently wobbly.
- Garnish with the chopped green parts of scallions before serving.
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