Sea Cucumber with Silken Tofu
Sea cucumber, minced beef, and enoki mushrooms are lightly thickened and spooned over silken tofu pudding (doufannao), delivering layered textures and complementary nutrition.
Ingredients
Sea cucumber (water-soaked), diced
150 g
Lean beef, minced
100 g
Silken tofu (tofu pudding)
500 g
Dried enoki mushrooms, rehydrated and cut into segments
to taste
Red chili pepper, minced
to taste
Cilantro, minced
to taste
Ham, minced
to taste
Scallion, minced
to taste
Ginger, minced
to taste
Garlic, minced
to taste
Salt
to taste
Soy sauce
to taste
MSG
to taste
Sugar
to taste
Stock
to taste
Chili oil
to taste
Cornstarch (for thickening)
to taste
Cooking oil
to taste
Cooking wine
to taste
Instructions
1
Step 1
Spoon the silken tofu into a large soup plate. Dice the sea cucumber, cut the rehydrated enoki mushrooms into segments, and mince the beef.
2
Step 2
Heat the cooking oil in a pan. Add the minced scallion, ginger, and garlic and stir-fry until fragrant. Add the beef and stir-fry until cooked through, then add the cooking wine, soy sauce, sugar, salt, chili oil, and MSG. Pour in the stock, add the diced sea cucumber, and cook through. Stir in the enoki mushrooms and minced red chili, then thicken with a cornstarch slurry. Sprinkle the minced cilantro and minced ham on top and pour the mixture over the silken tofu to serve.
