8 fresh straw mushrooms, rinsed, drained and halved
2 tsp cornstarch
½ cup chicken or vegetable stock
2 tsp oyster sauce
1 tsp fish sauce
½ tsp sugar
¼ tsp white pepper
2 tsp oil
minced garlic
4 baby bok choy, halved lengthwise, blanched and drained
METHOD:
Put the bean curd slices in a layer in a shallow bowl. Put a slice of a carrot on top of each piece of tofu, then arrange a mushroom half on top of the carrot.
Mix the cornstarch, stock, oyster sauce, sugar and pepper in a bowl, stir to dissolve the sugar.
Heat the oil in a saucepan and stir-fry the garlic over low heat for 10 seconds. Add the stock mixture, bring to a boil and stir for a minute until the mixture thickens and clears. Spoon it over each piece of bean curd.
Place the dish (which must be heat-proof) in a bamboo steamer and put into a wok of boiling water. Cover and steam five minutes. Remove the dish.
Dip the bok choy in boiling water and drain well. Serve around the bean curd.
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