The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Steamed tofu, gai choy and shiitake mushrooms

You'll need

600 gm (1 packet) silken tofu, quartered 4 small gai choy, halved lengthways (see note) To season: Sichuan pepper, crushed to taste To serve: steamed jasmine rice   Shiitake broth 1 litre (4 cups) chicken or vegetable stock 100 gm dried shiitake mushrooms 3 cm piece of ginger, thinly sliced 2 green onions, white part only, thinly sliced diagonally, green part reserved 125 ml (½ cup) Shaoxing wine 2 tbsp light soy sauce, or to taste


  • 01
  • For shiitake broth, combine ingredients in a wok. Bring to the boil over medium heat, reduce heat to low and simmer to infuse (5 minutes).
  • 02
  • Line a steamer basket (large enough to sit snugly within wok) with baking paper. Place tofu and gai choy in basket, season to taste with Sichuan pepper, cover and place basket over boiling broth. Cook until tofu is heated through and gai choy is tender (5-10 minutes).
  • 03
  • Thinly slice reserved onion tops diagonally. Divide tofu, gai choy and mushrooms among bowls, ladle over broth, scatter with onions, and serve with steamed rice.
Note Gai choy, also known as mustard greens, is available from Asian and select grocers. If unavailable, substitute bok choy or gai lan.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.