Steamed Silken Tofu with Preserved Radish, Enoki Mushrooms and Glass Noodles 菜脯金菇粉絲蒸滑豆腐

A delightful and wholesome Cantonese vegetarian dish featuring smooth silken tofu, savory preserved radish, delicate enoki mushrooms, and transparent glass noodles, all gently steamed together. The dish is seasoned with a light soy sauce mixture, offering a balanced and comforting meal.

Nutrition (per serving)

Ingredients

• 350g Silken tofu
• 50g Preserved radish (choy poh), finely diced
• 150g Enoki mushrooms, trimmed
• 50g Glass noodles (vermicelli), soaked
• 2cloves Garlic, minced
• 2stalks Spring onion, chopped (for garnish)
• 2tablespoons Light soy sauce
• 1tablespoon Sesame oil
• 1teaspoon Sugar
• 3tablespoons Water (for sauce)
• 2tablespoons Cooking oil

Steps

1. Carefully drain the silken tofu and slice it into thick pieces. Arrange the tofu pieces in a heatproof dish. Soak the glass noodles in warm water until soft, then drain and spread them evenly around the tofu in the dish.
2. Trim the roots off the enoki mushrooms and separate them into smaller clusters. Spread the enoki mushrooms over the tofu and glass noodles.
3. Heat cooking oil in a small pan. Add the finely diced preserved radish and minced garlic, and stir-fry until fragrant and the radish is slightly crispy.
4. Spoon the sautéed preserved radish and garlic mixture evenly over the ingredients in the dish. In a small bowl, combine light soy sauce, sesame oil, sugar, and water to make the sauce. Pour the sauce over the ingredients. Steam the dish over high heat for 8-10 minutes, or until the tofu is heated through and the noodles are cooked.
5. Once steamed, carefully remove the dish from the steamer. Garnish with chopped spring onion and serve immediately with steamed white rice.

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