Steamed Silken Tofu with Preserved Olive Vegetables and Shiitake Mushrooms 欖菜冬菇蒸滑豆腐

A delicate and savory Cantonese vegetarian dish featuring smooth silken tofu steamed with umami-rich preserved olive vegetables and fragrant shiitake mushrooms. It's simple, healthy, and full of flavor, often served with steamed white rice.

Nutrition (per serving)

Ingredients

• 350grams Silken Tofu
• 4 Dried Shiitake Mushrooms
• 2tablespoons Preserved Olive Vegetables (欖菜)
• 2stalks Fresh Scallions
• 10grams Ginger
• 2tablespoons Light Soy Sauce
• 1teaspoon Sesame Oil
• 0.25teaspoon White Pepper Powder
• 0.5teaspoon Sugar
• 1tablespoon Cooking Oil

Steps

1. Rehydrate dried shiitake mushrooms in warm water until soft. Once soft, remove stems and dice them finely.
2. Carefully slice the silken tofu into thick slices and arrange them neatly on a heatproof dish.
3. Finely mince the ginger and chop the scallions, separating the white and green parts.
4. Heat cooking oil in a small pan over medium heat. Sauté minced ginger and the white parts of scallions until fragrant.
5. Add diced shiitake mushrooms and preserved olive vegetables to the pan. Stir-fry for 1-2 minutes to combine and enhance fragrance.
6. Season the mixture with light soy sauce, sesame oil, white pepper powder, and sugar. Stir well to coat all ingredients.
7. Spoon the cooked mushroom and olive vegetable mixture evenly over the silken tofu slices on the dish.
8. Steam the tofu dish over high heat for 8-10 minutes, or until the tofu is heated through and gently wobbly.
9. Garnish with the chopped green parts of scallions before serving.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce