Steamed Shiitake Mushroom Beancurd 蒸香菇豆腐
Steamed Shiitake Mushroom Beancurd is another very simple dish. The soft silky tofu, also known as beancurd is just perfect when steamed and topping with this homemade shiitake mushroom sauce simply elevate this humble dish to another level.
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Servings: 4 people
Ingredients
Shiitake Mushroom Sauce:
- 100 gram shiitake mushroom, rehydrated, blend
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Seasoning:
- 2 tbsp vegetarian oyster sauce
- 1 tbsp vegetarian shacha sauce
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp ground white pepper
- 1 tbsp zhe jiang vinegar
Steamed Shiitake Mushroom Beancurd:
- 1 box beancurd, soft
- 2 tbsp shiitake mushroom sauce, made earlier
Garnish:
- 1 tbsp Chinese parsley
- 1 tbsp carrots, cut into strips
Soak dried shiitake mushroom in cold water till soft, about 1 hour.
Drain and squeeze off excess water.
Cut the rehydrated mushrooms into smaller pieces.
Blend well the mushrooms together with stems.
Next skin and mince ginger. We're ready to fry the sauce.
Have ready all the seasonings needed. And we're ready to cook the sauce.
In a wok, heat up 2 tablespoon oil and 1 tablespoon sesame oil.
Add in minced ginger and stir fry till aromatic.
Then, add in the blended mushroom and continue to stir fry till fragrant, making sure mushroom is well combined with minced ginger.
Add in the seasonings.
Stir fry to combine all seasonings into the mushroom mixture and on low heat, cook for another 2 minutes. And we're done!
Set aside. We're now ready to cook steamed shiitake mushroom beancurd.
Place the soft block of beancurd on a steaming plate.
Pour the mushroom sauce onto the top of the beancurd.
Place the plate of beancurd into a prepared steamer.
Cover and steam over medium heat for 10 minutes. And we're done!
Served garnished with steamed rice. As always, ENJOY!
Instructions
Enjoy!
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Notes
Be careful while removing tofu from its packaging as its soft and fragile. Carefully place it on a heat-resistant plate.
The shiitake mushroom sauce can be cooked in larger quantity, cool down to room temperature, keep refrigerated in airtight container until needed for up to 1 month.