Stuffed Tofu
Mash the tofu and mix it evenly with sea cucumber and other ingredients, then stuff the mixture into shiitake mushrooms. Steam until cooked through and finish with a chicken-broth thickened sauce poured over the top.
Ingredients
tofu
1
shiitake mushrooms (soaked, stems removed)
a small amount
ham (sliced)
a small amount
sea cucumber
a small amount
peas
a small amount
carrot (sliced)
a small amount
winter bamboo shoots (sliced)
a small amount
cilantro (minced)
a small amount
salt
a pinch
MSG
a pinch
scallion (minced)
a pinch
ginger (minced)
a pinch
Sichuan pepper water
a pinch
cooking wine
a pinch
chicken broth
1 spoonful
starch
to taste
Instructions
1
Step 1
Crumble the tofu and mix in the sea cucumber, minced scallion, and minced ginger to form a filling. Soak the shiitake mushrooms in water and remove the stems. Spread the filling onto the mushrooms and arrange them on a plate (twelve pieces). Sprinkle with carrot slices, ham slices, winter bamboo shoot slices, and minced cilantro. Steam until cooked through, then remove from the steamer.
2
Step 2
Heat a little oil in a wok. Once hot, bloom the flavor with minced scallion and ginger. Add one spoonful of chicken broth and the peas. When the broth comes to a boil, stir in the MSG, thicken with starch, and pour the sauce over the steamed tofu. Serve immediately.
