Assorted Honeycomb Tofu
This dish combines tofu with assorted vegetables, steamed to form honeycomb pores. It is tender, juicy, colorful, nutritious, and loved by all ages.
Ingredients
15 items- Firm tofu 300g
- Rehydrated shiitake mushrooms 3 pieces
- Carrot 30g
- Green peas 30g
- Sweet corn kernels 30g
- Egg whites 2
- Fresh ginger 10g
- Salt 1/2 tsp
- Ground white pepper 1/4 tsp
- Cornstarch 1 tbsp
- Broth or water 150ml
- Light soy sauce 1 tbsp
- Sesame oil 1 tsp
- Cornstarch slurry 1 tbsp starch + 2 tbsp water
- Scallions 2 stalks
Nutrition
Steps （8 steps）
Prepare tofu: Wrap the firm tofu in cheesecloth and squeeze out excess water. Place in a large bowl and mash into a fine paste with the back of a knife or spoon. (2 minutes)
Prepare vegetables: Finely dice the rehydrated shiitake mushrooms and carrot. Blanch the peas and corn in boiling water for 1 minute, then drain. (5 minutes)
Mix tofu batter: Add egg whites, salt, white pepper, and cornstarch to the tofu paste. Stir vigorously in one direction for about 2 minutes until sticky. Fold in the diced mushrooms, carrot, peas, and corn until well combined. (3 minutes)
Prepare for steaming: Lightly grease a square mold (about 15cm) with oil. Pour in the tofu mixture and smooth the surface with a spatula. (2 minutes)
Steam: Place the mold in a steamer over high heat. Once water boils, reduce to medium-high and steam for 15-18 minutes until the tofu is fully set, slightly puffed, and shows small honeycomb pores. A toothpick inserted should come out clean. (18 minutes)
Make sauce: In a small saucepan, bring broth and light soy sauce to a boil over high heat, then reduce to low. Stir in the cornstarch slurry to make a thin glaze. Add sesame oil, mix, and sprinkle scallions. Turn off heat and set aside. (5 minutes)
Unmold and cut: Remove the steamed tofu from the steamer. Let it cool slightly (about 2 minutes). Run a knife along the edges, invert onto a plate to unmold, and cut into thick pieces about 4 cm square. (3 minutes)
Plate and serve: Arrange tofu pieces on a serving dish. Pour the prepared sauce evenly over them. Garnish with extra scallions or red pepper bits if desired. (2 minutes)
Tips
It is crucial to squeeze the tofu dry to prevent excess water from making the mixture loose. Always stir the batter in one direction for a springy texture. Keep a medium-high heat during steaming and avoid opening the lid frequently to ensure the honeycomb structure forms well.
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