Bamboo Fungus and Choy Sum with Tofu
(Available only in Cantonese)
Ingredients: (To Serve 2)
| Wrapped tofu | 1½ pieces |
| Bamboo fungus | 6 pieces |
| Wolfberries | 12 |
| Tender choy sum | 6 pieces |
| Broth | 150ml |
Seasonings:
| Salt | ⅛ teaspoons |
| Sugar | ⅕ teaspoon |
| Cornstarch | ½ teaspoon |
| Ginger juice | 5ml |
Seasonings for the thickening sauce:
| Salt | ⅛ teaspoons |
| Sugar | ⅕ teaspoon |
| Cornstarch | ¾ teaspoon |
| Ginger juice | 5ml |
Ingredients for the broth: (500ml)
| Sugar canes | 2 |
| Carrot | ½ catty |
| Corn | 1 stalk |
| Soybeans | ½ catty |
| Celery | 1 tael |
| Coriander | some |
| Water | 2L |
Cooking Method:
| 1. | Put all the ingredients for the broth in water. Boil for about 45 minutes to make the broth. |
| 2. | Cut the tofu into 6 chunks. Set aside. |
| 3. | Blanch the bamboo fungus and mix well with the seasonings. Put the bamboo fungus on top of the tofu, then place the wolfberries on the bamboo fungus. Steam for about 7 minutes. |
| 4. | Blanch the choy sum until done. Arrange the choy sum and tofu alternately on a plate. Pour the broth and thickening sauce into a wok. Bring the mixture to the boil and pour it over the tofu. |
Per serving:
| Energy(kcal) | 198 |
| Carbohydrate(g) | 26 |
| Protein(g) | 15 |
| Fat(g) | 5 |
| Sugar(g) | 6 |
| Sodium(mg) | 301 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Bodhisattva Vegetarian Restaurant.
