Soak dried shiitake mushrooms in hot water until softened. Squeeze out excess water, remove stems, and slice the mushroom caps. Reserve mushroom soaking liquid.
Soak glass noodles in warm water until softened. Drain and snip into shorter lengths if desired.
Rinse preserved mustard greens thoroughly under running water to remove excess salt, then squeeze dry. Chop them finely.
Peel and thinly slice fresh ginger. Slice one spring onion into 2-inch lengths, and finely chop the other spring onion and coriander for garnish.
Carefully remove silken tofu from its packaging and cut it into thick slices. Arrange the tofu slices on a heatproof plate. Place softened glass noodles next to the tofu.
Heat vegetable oil in a wok or pan over medium heat. Add sliced ginger and chopped preserved mustard greens. Stir-fry until fragrant.
Add sliced shiitake mushrooms to the wok and continue to stir-fry for 2-3 minutes.
In a small bowl, combine light soy sauce, sesame oil, vegetarian oyster sauce, sugar, water, white pepper, and the reserved mushroom soaking liquid. Stir well to create the sauce.
Pour the sauce mixture over the stir-fried preserved mustard greens and shiitake mushrooms. Bring to a simmer and cook for 1-2 minutes until slightly thickened.
Spoon the stir-fried mixture evenly over the arranged tofu slices and glass noodles on the plate.
Prepare a steamer. Once the water is boiling, place the plate with the tofu and glass noodles into the steamer.
Steam for 10-12 minutes until the tofu is heated through and the flavors have melded.
Carefully remove the plate from the steamer. Garnish with the sliced spring onion and chopped coriander before serving hot with steamed rice.
Cook this in the app — save it & get tonight’s menu
Get the app
