It's pretty easy to do.
1 block of silken tofu, largely cubed
2 small packs of enoki, ends trimmed off and separated loosely.
1 pack of brown beech mushrooms, ends trimmed and separated
There's no rule to how much to put, just put as u please
2 shallots, sliced and fried til crisp in 3 Tbsp oil.
2 Tbsp light soy sauce
Some green onion slices
Method:
1. Arrange silke tofu cubes in a deep dish. Top with enoki and beech mushrooms. It'll be a huge mound, but don't worry, the mushrooms shrink a lot.
2. Steam on high heat for 7-10 minutes, until mushroom wilts.
3. Pour away liquid from dish.
4. Top with shallot and the oil it was fried in, and light soy sauce.
5. Garnish with some sliced green onions.
I guess i would like it too..hehehe.. :p
ReplyDeleteIt is good idea... if i out of idea and dont know what to cook or eat ... go to your blog and open to get some idea to cook.
ReplyDeleteThis dish look nice... but mushroom cannot eat too much - it will create fatty acid in body...
i always forget to key in the moderated words and i close you blog... aiyo... need to retype again.
ReplyDeleteabout the quiz... it is depend on you luck liao :P
ReplyDeleteI usually steam these with fish, didn't occur to me that I could have steamed them on it's own. And my kids love tofu too! Going to try this one day.
ReplyDeleteLove the fried shallots and spring onion, it makes this dish even better!
ReplyDeleteHello,
ReplyDeleteThere's an award for you at my blog. Feel free to pick em up!
Have a nice day!
beautiful click..looks so mouthwatering :)
ReplyDeleteI love tofu and when I travel, I must have tofu almost every meal. Will definitely try this.
ReplyDeleteZeta,
ReplyDeleteIf u're a tofu lover, u'll defnately love this
Voon,
I want the Ukraine present wer..
pretty please..
Blessed Homemaker,
There's another steamed oyster mushroom dish on my blog. That is really good.
Sonia,
Yup the green onions lend a pungent end to the dish, and I like it.
Tracie,
Thanks, I'll drop by soon.
Sarah,
Thanks for following my blog. Hope to see you around more often.
Shirley,
Great. Hope to see your beautiful pics.
Oh... your tofu dish looks so flavourful! I love every bit of it.
ReplyDeleteAh, EeSync loves mushrooms of all kinds...I'll definately try this next week when my in-laws r not around. Thanks for sharing!
ReplyDeletepouring the water after steaming will lose the mushroom juices?
ReplyDeleteAnonymous,
ReplyDeleteNo, don't worry about losing the juice. There are just too much juices after the steaming process. Most of the liquid came from the tofu, actually.
Once u add in the shallot oil and light soy sauce, more water will seep out from the tofu and mushrooms, and that's why you see there seems to be so much gravy in my picture.
If u think you do not want to discard the after steaming juices, feel free to do so, but please be informed that your gravy will be very very diluted once u add in the light soy sauce, unless u add in a lot of it, but that will only make the tofu swim in gravy.
Looks simple & delicious. Thanks for sharing it, I will try to make it for my family :)
ReplyDeleteDG,
ReplyDeleteGosh, finally your comment appeared!!!
It came to my dashboard twice in 2 days.
Would love to hear your feedback when u make it.
:)
Hi. My girl likes tofu very much. I will try to cook this dish today. Hope my family will like it. Thanks.
ReplyDeleteSoo LF
Soo Lai Fun,
ReplyDeleteWow! Thanks for dropping by my blog. Hope to see you more often.
I do hope your girl loves this dish as much as my girls.
Wanna ask u about how to prepare the fresh mushrooms...do we need to soak them in water for a while or wash with salted water to get rid of "pesticide residue"? I thot i saw somewhere that we shouldn't do that coz the mushrooms'll becom soggy. My MIL insisted to soak the fresh ones we bot from Genting, she said she saw some cooking show on TV even blanch them before stir-frying.
ReplyDeleteMel,
ReplyDeleteOne should only rinse the mushrooms quickly if you feel the need to wash them. They'll soak in water like a sponge, especially oyster mushrooms.
Blanching will be suitable for those fresh shitake that have a strong taste that I don't really like, and it will absorb water as well and later not taking in the gravy.
If dried mushrooms, after reconstituted with water is cooked in chicken broth to flavour it.
To me, I just don't soak mushrooms, never do.
Sometimes I just buy organic and those that say pesticide free, saves you the hassle and headache of to wash or not to wash.
Mel,
ReplyDeletein the end, it's still up to you. If she insist let her lor. But if you're making this, after steaming you will be pouring away excess water, so aiya, let her wash or soak la.
Not nice don't scold me ok.
Hi wendy I have tried this out today.. Delicious.. Like to read ur blog.. thank you ya..
ReplyDeletehuizhi,
ReplyDeletethanks for the feedback. glad you you found it to be delicious
Dear Wendy, I'm so inspired by the food you cook. The photos are so nicely taken, everything looks so yummy. Tried this dish today, it's simple yet so nicely.
ReplyDeleteAnnie,
ReplyDeleteThanks for the feedback and compliments :)
I was wondering what to make for dinner. My son says, "Let's see what Wendy's having!" I did a search on your blog and came up with the steamed tofu and mushroom recipe. I had everything already. Thanks for the yummy healthy recipes! My kids are growing up thinking you are an auntie that cooks really well but lives far away! LOL! :D
ReplyDeleteClara,
ReplyDeleteHi to ur son too :)
This auntie feels very happy today, hehehehe.
Dear Wendy, thanks for this yummy recipe! I cooked once before but with add minced pork which I fried till fragance..and my son showed me the thumb up :)..m a very happy mum..tonight going to cook again! Thx so much!
ReplyDelete