Hong Kong steamed tofu is a culinary delight, a simple yet incredibly flavorful vegetarian dish that showcases the beauty of fresh ingredients. This recipe transcends the ordinary, transforming a humble block of tofu into a delicate, savory masterpiece. The silken texture of the steamed tofu, perfectly complemented by a vibrant sauce bursting with umami, will tantalize your taste buds and leave you wanting more. This dish is surprisingly quick to prepare, making it an ideal weeknight meal or a show-stopping addition to your next dim sum gathering.
The magic lies in the balance of flavors – the subtle sweetness, the savory depth, and a hint of aromatic spice. From the careful preparation of the tofu to the masterful blending of the sauce, each step contributes to the overall culinary experience. Ready to create this culinary gem in your own kitchen? Let's dive into the step-by-step process!
Tools Needed
- Green onion cutter (optional)
- Aluminum plate
Ingredients
- Tofu
- Dried shiitake mushrooms
- King oyster mushroom: 1 large
- Chili peppers: 2
- Sugar: 2 teaspoons
- Seasoning powder: 1 teaspoon
- Ground pepper: 1/2 teaspoon
- Soy sauce: 1 tablespoon
- Chopped coriander
- Ginger
- Green onions
- Cooking oil
- Water: 1/2 cup
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak dried shiitake mushrooms in water until soft, then boil for 3 minutes in boiling water. Rinse with water and cut into small pieces.
- Cut the tofu into small pieces.
- Cut green onions, chili peppers, and king oyster mushrooms into thin strips or pieces.
Step 2. Sauté and Season the Tofu and Mushrooms
- Heat cooking oil, add coriander and ginger, stir-fry until fragrant.
- Add mushrooms and tofu; stir-fry for about 1 minute.
- Season with sugar, seasoning powder, ground pepper, soy sauce, and water. Stir well and stir-fry for 2 minutes.
- Simmer for 2 minutes, then turn off the stove.
Step 3. Incorporate Aromatics and Finish
- Mix in soaked green onions, chili peppers, and chopped cilantro.
Step 4. Serve
- Arrange the dish on an aluminum plate, garnish with coriander stalks.
- Place the aluminum plate on the stove to heat and serve.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- You can replace green onions with celery.
- You can use different types of mushrooms.
- If using fresh coconut water instead of filtered water, it will be more delicious.
Nutrition
- Calories: approximately 200-250
- Fat: 10-15g
- Carbs: 15-20g
- Protein: 15-20g
FAQs
1. Can I use firm tofu instead of silken tofu?
While silken tofu gives the best texture for this recipe, you can use firm tofu. Just be sure to press it well to remove excess water to prevent a watery dish.
2. What can I substitute for oyster sauce if I'm vegan?
A good vegan substitute for oyster sauce is mushroom sauce or a combination of soy sauce, rice vinegar, and a touch of maple syrup to mimic the umami flavor.
This Hong Kong Steamed Tofu recipe is a testament to the power of simple ingredients elevated through careful preparation and thoughtful seasoning. Enjoy the delightful textures and flavors, and don't hesitate to experiment with different herbs and spices to create your own unique variation. Happy cooking!