Steamed Tofu with Black Fungus and Red Dates 雲耳紅棗蒸豆腐

A light and wholesome Cantonese vegetarian dish featuring tender firm tofu steamed with earthy black fungus, naturally sweet red dates, and aromatic ginger. It's a comforting and nutritious meal, often served with steamed rice.

Nutrition (per serving)

Ingredients

• 500g Firm Tofu (1 block)
• 10g Dried Black Fungus
• 8 pieces Red Dates (Jujubes)
• 30g Ginger, sliced
• 5g Goji Berries
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Sesame Oil
• 1 tablespoon Vegetarian Oyster Sauce
• 1 teaspoon Cornstarch
• 3 tablespoons Water
• 0.5 teaspoon Sugar
• 0.25 teaspoon White Pepper
• 10g Green Onions, chopped (for garnish)

Steps

1. Soak dried black fungus in warm water for 15-20 minutes until softened, then rinse and trim any tough parts. Wash and deseed the red dates. Wash goji berries.
2. Slice the firm tofu into 1.5 cm thick pieces. Arrange the tofu pieces on a heatproof plate.
3. In a small bowl, combine light soy sauce, sesame oil, vegetarian oyster sauce, cornstarch, water, sugar, and white pepper. Mix well to form a smooth sauce.
4. Scatter the prepared black fungus, red dates, sliced ginger, and goji berries over the tofu on the plate. Pour the mixed sauce evenly over all the ingredients.
5. Prepare a steamer. Once the water is boiling, place the plate with the tofu mixture into the steamer. Cover and steam for 10-12 minutes until the tofu is heated through and the sauce has thickened slightly.
6. Carefully remove the steamed tofu from the steamer. Garnish with chopped green onions before serving immediately with steamed rice.

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