Using frozen tofu gives it a meatier texture to this flavorful dish.
(frozen overnight or 8 hours ahead of time)
2 inches x 2 inches (approximately 5 oz. total weight)
soaked for 30 minutes or until soft, stems removed
(to steam the broccoli)
What You'll Need
- Cutting board
- Small bowl
- Measuring cup
- Large bowl
- Large pot or wok with steamer rack and lid
- Medium saucepan
- Large spoon
- Large plate
- Medium pot with steamer rack and lid
Defrost frozen tofu under running tap water, squeeze out excess water. Cut each tofu square into 4 pieces, ½ inch thick for a total of 16 slices.
In a large bowl, arrange tofu and ham in an overlapping pattern around the side of the bowl. Place mushrooms in the center, and pour in the stock.
In a large pot or a wok, bring 4 cups of water to a boil. Put a steamer rack above the water, place the bowl with tofu, ham and mushrooms on the rack. Cover the pot and steam over high heat for 20 minutes, then remove from heat.
Drain the stock from the bowl into a medium sized saucepan. Cook the stock over medium heat, add the sauce ingredients and stir constantly to make light gravy.
Cover the bowl of steamed tofu with a large plate, invert bowl onto plate, and remove the bowl.
In a medium sized pot over high heat, bring 4 cups of water to a boil. Place steamer rack into pot. Add broccoli, cover and steam over medium heat for 4-5 minutes.
Garnish the tofu and ham arrangement with broccoli, pour gravy on top and serve.
Freezing the tofu produces a spongy and meaty texture.
Stock can enhance the flavor of vegetables and low fat dishes.
For tofu, different brands may have different levels of calcium. Read the nutrition label to choose products with more calcium.