Name: Steamed tofu, gai choy and shiitake mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 600 gm silken tofu, quartered (1 packet); 4 small gai choy, halved lengthways (see note); To season: Sichuan pepper, crushed to taste; To serve: steamed jasmine rice; Shiitake broth; 1 litre chicken or vegetable stock (4 cups); 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 Shaoxing wine (½ cup); 2 tbsp light soy sauce, or to taste

Steamed tofu, gai choy and shiitake mushrooms

Australian Gourmet Traveller fast recipe for steamed tofu, gai choy and shiitake mushrooms.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

600 gm silken tofu, quartered (1 packet)

4 small gai choy, halved lengthways (see note)

To season: Sichuan pepper, crushed to taste

To serve: steamed jasmine rice

Shiitake broth

1 litre chicken or vegetable stock (4 cups)

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 Shaoxing wine (½ cup)

2 tbsp light soy sauce, or to taste

Method

Main

1.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).

2.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).

3.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.