(Yields: 3 plates, Serving: 2, Prep time: 15 mins, Cook time: 15 mins)
- 3 shiitake mushrooms
- 1 packet silken tofu
- 1 clove garlic
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon superior pickle sauce (or cooking wine)
- 1 tablespoon vegetable broth
- 1/2 sesame oil
- 1/2 teaspoon ginger powder
- 1/2 scallion
Soak shiitake mushrooms in warm water for 4 hours and prepare the ingredients.
Carefully take the tofu out of the packet. (Be sure to handle with care because it will break easily!) and cut it into 3-4 equal rectangles or squares. We will be cooking one at a time!
Get the steamer ready and put water in the pan to boil.
Combine the soy sauce, superior pickle sauce (or cooking wine), vegetable broth, ginger powder and sesame oil, mix well.
Chop the garlic and shiitake mushrooms into thin slices.
Place one tofu block on a plate or dish, top it with 2-3 pieces of shiitake mushrooms and garlic.
Drizzle 1/3 or 1/4 of it on one of the tofu slices, allowing extra liquid to fall in the bottom of the plate.
Put the tofu in the steamer for about 12-15 minutes.
Meanwhile, chop the scallion sideways so that the pieces are long and thin.
Garnish with scallions and serve.