Assorted Honeycomb Tofu
A classic traditional dish of Shandong cuisine, prepared by steaming tofu blended with fish paste and topping it with an assortment of seafood and meat ingredients. It features a uniquely novel presentation, with a fresh, savory broth and delicious, rich flavor.
Ingredients
Tofu (mashed)
200 g
Fish meat (tendons removed, pounded into fine paste)
20 g
Egg white
15 g
Chicken strips (poached, cut into strips)
50 g
Sea cucumber (cut into 1 cm cubes)
15 g
Shrimp (cut into 1 cm cubes)
20 g
Ham (cut into 1 cm cubes)
15 g
Shiitake mushroom (cut into 1 cm cubes)
15 g
Dried shrimp (cut into 1 cm cubes)
20 g
Green peas (cut into 1 cm cubes)
15 g
Tendon (cut into 1 cm cubes)
15 g
Winter bamboo shoots (cut into 1 cm cubes)
15 g
Fine salt
5 g
MSG
1.5 g
Shaoxing wine
25 g
Soy sauce
15 g
Clear broth
100 g
Instructions
1
Prepare the fish mixture
Remove all tendons from the fish meat and pound it into a fine paste. Place in a bowl and mix with the egg white, Shaoxing wine, and fine salt to form the fish mixture.
2
Combine with the tofu
Mash the tofu into a paste, add it to the fish mixture, and stir together until evenly blended.
3
Steam the tofu base
Cut the poached chicken into strips and arrange them on a large plate. Spread the tofu-fish mixture over the chicken and steam for 10 minutes until set into a tofu-like block.
4
Make the snow foam
Beat the egg white in a bowl until it forms a fluffy snow foam, then spread it evenly over the top of the "tofu".
5
Arrange the garnishes
Dice the sea cucumber, shrimp, ham, shiitake mushroom, dried shrimp, green peas, tendon, and winter bamboo shoots into 1 cm cubes. Insert them in colorful alternating patterns across the top of the tofu, steam briefly, then cut into diamond-shaped pieces.
6
Prepare the broth
In a soup pot, combine 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 serving vessel.
7
Finish the dish
Carefully slide the cut tofu pieces into the broth so they float neatly and serve.
