Assorted Honeycomb Tofu
This dish features a novel shape, fresh and tender with a delicate fragrance, delicious and palatable, and is packed with nutrients.
Ingredients
Tofu (mashed into paste)
200g
Fish meat (sinews removed, pounded into fine paste)
20g
Egg white (part used for fish mixture, part beaten into snow-white foam)
15g
Chicken strips (boiled then cut into strips)
50g
Sea cucumber (cut into 1cm cubes)
15g
Shrimp (cut into 1cm cubes)
20g
Ham (cut into 1cm cubes)
15g
Dried shiitake mushrooms (cut into 1cm cubes)
15g
Dried shrimp (cut into 1cm cubes)
20g
Green peas (cut into 1cm cubes)
15g
Tendon (originally written as 'Buddha tendon' in the source, cut into 1cm cubes)
15g
Winter bamboo shoots (cut into 1cm cubes)
15g
Fine salt
5g
MSG
1.5g
Shaoxing wine
25g
Soy sauce
15g
Clear broth
100g
Instructions
1
Preparing the Mixture and Base
Clean the fish meat, remove all sinews, and pound it into a fine paste. Place it in a bowl and mix with egg white, Shaoxing wine, and fine salt to make the fish mixture. Then mash the tofu into a paste and blend it evenly with the fish mixture. Cut the boiled chicken into strips and arrange them at the bottom of a large plate. Spread the tofu-fish mixture evenly over the chicken, then steam in a steamer for 10 minutes. Remove and you have the tofu shape.
2
Decoration and Re-steaming
Beat the egg white in a bowl until it forms a stiff snow-white foam, and spread it evenly over the 'tofu.' Cut the sea cucumber, shrimp, ham, dried shiitake mushrooms, dried shrimp, green peas, tendon, and winter bamboo shoots into 1cm cubes. Insert the colorful cubes alternately across the surface of the tofu to create a decorative pattern. Steam briefly in the steamer, then cut into diamond-shaped pieces.
3
Finishing the Dish
In a soup pot, add the clear broth, soy sauce, Shaoxing wine, MSG, and fine salt. Bring to a rolling boil over high heat, skim off the foam, and pour into a porcelain serving bowl. Carefully slide the prepared tofu pieces into the broth to finish.
