Recipe

Ingredient

• 600gm silken tofu, quartered
• 4 small gai choy, halved lengthways
• Sichuan pepper, crushed to taste

Shiitake broth:

• 1 litre (4 cups) chicken or vegetable stock
• 100gm dried shiitake mushrooms
• 3 cm piece of ginger, thinly sliced
• 2 spring onions, white part only, thinly sliced diagonally, green part reserved
• 125ml (1/2 cup) Shaoxing wine
• 2 tbsp soy sauce, or to taste

Method

1. For shiitake broth, combine ingredients in a wok. Bring to the boil over medium heat, reduce heat to low and simmer to infuse (5 minutes).
2. Line a steamer basket (large enough to sit snugly within wok) with baking paper. Place tofu and gai choy in basket, season to taste with Sichuan pepper, cover and place basket over boiling broth. Cook until tofu is heated through and gai choy is tender (5-10 minutes).
3. Thinly slice reserved onion tops diagonally. Divide tofu, gai choy and mushrooms among bowls, ladle over broth, scatter with onions, and serve with steamed rice.