Steamed Silken Tofu with Ham and Mushroom Sauce
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Total time: 45 minutes
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Serves 2
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7.3 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 pc - Silken tofu
1 - Egg white
3 tb - Evaporated milk, reduced fat
3 pcs - Dried shiitake mushrooms
½ slice - Lean ham, minced
¼ cup - Artichoke, chopped
2 pcs - Dried wood ear fungus
120 ml - Chicken stock
1 tsp - Vegetable oil
1 pinch - Ground pepper
1 tsp - Corn flour
UTENSILS
Pan, Steamer, Chinese porcelain soup spoons, Chopping board, Knife.
INSTRUCTIONS
1. Soak dried shiitake mushrooms and dried cloud ear fungus in hot water until they are softened. Mince them and set aside.
2. Slice the ham into thin, short strips.
3. Mash the tofu into a fine paste and mix in the evaporated milk.
4. Mix an egg white with cornflour and use it to coat the interior of a Chinese porcelain soup spoon. Pour in the tofu mixture, filling up the spoons and place them on a plate. Place the plate in a steamer and steam until the tofu mixture is cooked.
5. Remove the plate of steamed tofu and set aside.
6. Scald the artichokes with hot water.
7. In a pan, heat the oil on medium heat. Pour in the remaining sauces and stir well. Add in artichokes, mushrooms, wood ear fungus and ham slices and mix well.
8. Pour the sauce mixture over the steamed bean curd and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 200g
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Energy (kcal)
163.0
Carbs (g)
15.7
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Proteins (g)
14.2
Fats (g)
4.7
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Fibre (g)
7.3
