Steamed Tofu And Fish Recipes

Steps:

• Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
• In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
• When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
• Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Steps:

• For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
• Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
• Prepare a stir-fry pan for steaming.
• Cut tofu into 4 pieces and place in a heatproof dish.
• Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
• Arrange bok choy around outside of fish.
• Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
• Pour sauce over steamed fish and serve.

Steps:

• Marinate the pork with the seasonings for 30 minutes or more.
• Mix all the ingredients thoroughly and place them flat on a plate.
• Steam the mixture until they are cooked.
• It is a good idea to steam it over rice cooker, using a suitable rack to hold in position, when you are cooking the rice.
• Serve hot.
• If you want it more salty, add some soy sauce on top to suit your taste.

Steps:

• Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
• Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
• Pour sauce mix over steamed tofu and vegetables.

Steps:

• Drain and rinse noodles. Place a saucepan of water on high heat, add noodles and food coloring. Bring to a boil (stirring constantly), and drain.
• Chop veggies into small enough pieces for your food processor, or whatever you use to dice things up. It should be a nice green when you remove it from your chopper.
• Add veggies, and dashi to tofu, bring to a boil. Reduce heat to low and add sugar, soy and sake. Stir gently. Place wax paper in pan and cover with the pan's lid. Let simmer for approximately 30 minutes.
• Remove wax paper, and add mirin. Taste and adjust sauce if needed.

Steps:

• Place the tofu on a plate and steam in a bamboo steamer for 2 minutes.
• Heat the vegetable oil and sesame oil in a wok.
• Add the soy sauce, scallion, chilli and cilantro, and heat through for about 30 seconds.
• Pour the sauce over the steamed tofu and serve at once with steamed jasmine rice.