1 Person

25 minutes


Gloria Chung
Food And Travel Hong Kong

Bean curd, ginger and mushroom layers


40g (1 sheet) fresh bean curd sheet, cut into pieces
2.5cm ginger, grated
2 dried shiitake mushrooms, soaked, drained and sliced
1 spring onion, diced
1 tablespoon preserved radish, diced
1½ teaspoons sesame oil
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper


Small bowl
Chopping board
Sharp knife


  1. Put the mushrooms in the bowl with the salt, sugar and pepper. Leave to marinate for 5 minutes.
  2. Grease the plate with ½ teaspoon of sesame oil. Place a piece of bean curd sheet on the plate and top with some mushroom, ginger and preserved radish. Repeat until all the ingredients are used.
  3. Steam for 8 minutes.
  4. Drizzle the remaining sesame oil on top and sprinkle with spring onion. Serve immediately.

   Cooking Tips

  • Preserved radish is a common Chinese pickled vegetable found in wet markets and supermarkets.
  • Dry shiitake mushrooms have a more concentrated flavour than fresh ones. To rehydrate, place the dried mushrooms in a bowl and cover with warm water for about 45 minutes. In a hurry? Soak in hot water for 20 minutes.

Nutrition Advice

  • Bean curd sheet is an excellent meat alternative that is high in protein and low in fat.
  • Mushrooms are the only “plants” that provide a natural source of vitamin D. Vitamin D helps build stronger bones, partly by increasing the absorption of calcium.
  • Although ginger is not a significant source of nutrients, its unique flavour helps to make tasty and healthy dishes.
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