Ingredients (serves 2)
° 1 pack silken tofu
° ½ teaspoon salt
° ¼ teaspoon sugar
° 1 teaspoon cooking rice wine
° ¼ teaspoon turmeric powder, or less
° 2 teaspoons natural egg replacer, mixed with 4 tablespoons water
° 1 fresh shiitake mushroom, finely sliced
° ½ teaspoon sesame oil or shallot oil
° 1 teaspoon light soy sauce
° ½ teaspoon chopped spring onion or coriander leaves, for garnish
1. Combine the tofu, salt, sugar, cooking rice wine, turmeric powder, natural egg replacer in a blender or food processor and blend until smooth and creamy.
2. Place the mushroom in a heat proof serving bowl, pour in the creamy tofu puree and steam for 10 minutes.
3. Garnish with spring onion or coriander leaves. Drizzle with sesame oil, light soy sauce and serve immediately.