INGREDIENTS
For the shiitake and ginger stuffed tofu:
2 tbsp peanut oil
2 garlic cloves, finely chopped
2cm (1”) piece of ginger, peeled, finely grated
200g (7 oz) shiitake mushrooms, stalks removed, finely diced
1 green chilli, seeds removed, finely diced
1 spring onion, finely sliced
1 tbsp mirin
2 tbsp soy sauce
1 tbsp chopped coriander and mint
2 blocks of firm silken tofu, drained and pressed overnight between absorbent cloth
For the wilted watercress and asparagus:
1 tbsp peanut oil
1 tsp grated ginger
1 bunch watercress, picked
1 bunch asparagus, steamed and sliced into 4cm (1½”) lengths
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sweet chilli sauce
1 punnet coriander sprouts
½ packet asparagus sprouts
Recipe continues
METHOD
For the tofu:
Heat the oil in a small frying pan and sauté the garlic, ginger, shiitakes, chilli and onions until softened. Add the mirin and soy, cook for 2 minutes more, remove from heat and stir in the herbs. Leave to cool.
Cut the tofu in half, slit the tofu on one side, to make a small opening in the middle. The slits should not be too deep or too close to the edge to avoid breaking the tofu. Using a teaspoon, stuff the mushroom mixture into the slit, until it is full. Chill in the refrigerator until required.
To cook place the tofu in a steam basket in a wok of boiling water, cover and steam for 5-7 minutes.
For the watercress:
Heat the oil in a wok, add the ginger and infuse. Add the watercress and asparagus and fry until the watercress begins to wilt. Add the rice vinegar, soy sauce and chilli sauce and warm through.
To serve, carefully remove the stuffed tofu from the steam basket and serve with the wilted asparagus and asparagus. Garnish with coriander and asparagus sprouts.