Steamed Tofu and Fish

Name: Steamed Tofu and Fish
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1/2 cup vegetable broth; 2 tablespoons mirin (rice wine, or sub dry sherry); 1 teaspoon ground green tea leaves; 1 teaspoon cornstarch; 3 dried black mushrooms; 0.5 (16 ounce) package soft tofu, drained; 1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut); 1/4 cup sliced bamboo shoot; 2 teaspoons minced ginger; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 3 baby bok choy, cut into quarters

(1)

Recipe by WI Cheesehead

From Food Network- Yan.

READY IN: 22mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

Sauce
¹⁄₂

cup vegetable broth
2

tablespoons mirin (rice wine, or sub dry sherry)
1

teaspoon ground green tea leaves
1

teaspoon cornstarch
Tofu and Fish
3

dried black mushrooms
0.5

(16 ounce) package soft tofu, drained
1

lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
¹⁄₄

cup sliced bamboo shoot
2

teaspoons minced ginger
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon white pepper
3

baby bok choy, cut into quarters

DIRECTIONS

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.

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