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- 4 pieces Nanjing fermented tofu, cut into triangle wedges
- 1 tbs spicy pickled gourd, finely chopped
- 1 tbs pickled bamboo shoots, finely chopped
- 1 pickled long red chili, chopped
- 2 tbs coarsely chopped shrimp (optional)
- 2 tbs coarsely chopped shiitake or wood-ear
- 1 green onion, finely chopped
- 1 tsp minced ginger
- 1 tsp rice wine
- 1 tsp soy sauce
- 1 tsp sesame oil
- salt and white pepper
- sugar
- 1 tsp rice vinegar
- in a sauce pan, heat 1 tsp sesame oil over medium heat
- add ginger and green onion, saute for a minute
- add rice wine, soy sauce, sugar, and rice vinegar, cook the mixture for 3 minutes
- in a shallow bowl, layer the tofu wedges at the bottom, and three pickled ingredients on the top
- put the shrimp on the top, sprinkle some salt and white pepper
- pour the mixture in the bowl
- cover the bowl with plastic wrap, steam over high heat for 10 minutes
- let the bowl sit for a couple of minutes, serve hot