Steamed Silken Tofu with Preserved Radish, Enoki Mushrooms and Glass Noodles

Ingredients

Instructions

1. 1

   Carefully drain the silken tofu and slice it into thick pieces. Arrange the tofu pieces in a heatproof dish. Soak the glass noodles in warm water until soft, then drain and spread them evenly around the tofu in the dish.

2. 2

   Trim the roots off the enoki mushrooms and separate them into smaller clusters. Spread the enoki mushrooms over the tofu and glass noodles.

3. 3

   Heat cooking oil in a small pan. Add the finely diced preserved radish and minced garlic, and stir-fry until fragrant and the radish is slightly crispy.

4. 4

   Spoon the sautéed preserved radish and garlic mixture evenly over the ingredients in the dish. In a small bowl, combine light soy sauce, sesame oil, sugar, and water to make the sauce. Pour the sauce over the ingredients. Steam the dish over high heat for 8-10 minutes, or until the tofu is heated through and the noodles are cooked.

5. 5

   Once steamed, carefully remove the dish from the steamer. Garnish with chopped spring onion and serve immediately with steamed white rice.