posted by Liz Thomas 02-24-102 9:54 PM
Steamed Tofu with Vegetables
Thanks to Restaurante Chan Chi Mei for sharing the recipe.
You need to buy the fresh, white, tofu sold on slabs in the market. If you cannot get Kam-Wa or Yunnan ham substitute Portuguese presunto or Parma ham.
500 g tofu cut into six equal squares
6 slices of ham – not too thin -- cut to the same size as the tofu
6 stems of choi sam (Chinese green vegetable)
6 dried Chinese mushrooms
Sauce:
200 ml chicken stock
1 tsp rose wine (Mei Kuei Lu Chiew)
1 tsp soy sauce
1 tsp oyster sauce
2 tsp cornflour
Soak mushrooms in lukewarm water till softened (about 2 hours). Slice the ham and simmer in chicken stock for about 10 minutes to soften it.
Place the tofu in a dish which will fit inside the steamer. Arrange the tofu with a slice of ham and a mushroom sandwiched between each. Lay the stems of choi sam around the edges of the plate. Steam over boiling water until the choi sam is tender but still has “bite” to it – about 5 minutes.
Bring half a cup of the chicken stock to the boil, add the soy sauce, oyster sauce and wine and simmer for a few minutes. Dissolve the cornflour in 2 tablespoons of the stock and then return it to the pan and simmer till the sauce is lightly thickened. Pour over the tofu and serve immediately.
Note: You can add a little of the mushroom soaking water to the stock for extra flavour if you wish
Publishing in "Dining in Macau" Issue 5 -- Autumn/Winter 2001 issue