Asian Steamed Vegetable Pot with Silken Tofu Recipe

Name: Asian Steamed Vegetable Pot with Silken Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light soy sauce; 3 tablespoons sake or Chinese rice wine; 1 teaspoon peeled and grated fresh ginger; 1/2 teaspoon sugar; 3 tablespoons water; 1 medium-size leek (white and light green parts only), cut into 3-inch long slivers, well washed, and drained; 6 cups mustard greens, preferably Chinese mustard greens, coarsely chopped, well washed, and drained; 6 ounces daikon radish, peeled and cut into 1/4- to 1/2-inch-thick rounds; 8 ounces firm silken tofu, cut into 1-inch cubes, for topping; 3 ounces enoki (straw) mushrooms, stems trimmed, for topping

Servings: persons

3 tablespoons light soy sauce
3 tablespoons sake or Chinese rice wine
1 teaspoon peeled and grated fresh ginger
1/2 teaspoon sugar
3 tablespoons water
1 medium-size leek (white and light green parts only), cut into 3-inch long slivers, well washed, and drained
6 cups mustard greens, preferably Chinese mustard greens, coarsely chopped, well washed, and drained
6 ounces daikon radish, peeled and cut into 1/4- to 1/2-inch-thick rounds
8 ounces firm silken tofu, cut into 1-inch cubes, for topping
3 ounces enoki (straw) mushrooms, stems trimmed, for topping

1
Combine the soy sauce, sake, ginger; sugar, and water in the pressure cooker over medium-high heat.
2
When beginning to boil, stir in the leek and mustard greens.
3
When the greens wilt, add the daikon.
4
Lock on the lid and bring to pressure over high heat, 2 to 3 minutes.
5
Immediately remove from the heat and let sit for 3 minutes to finish cooking.
6
With the steam vent pointed away from your face, gently release any remaining pressure.
7
Transfer the vegetables to a serving platter, top with the tofu and enokis, and serve right away.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons light soy sauce, 3 tablespoons sake or Chinese rice wine, 1 teaspoon peeled and grated fresh ginger, 1/2 teaspoon sugar, and more.

Yes, Asian Steamed Vegetable Pot with Silken Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Steamed Vegetable Pot with Silken Tofu

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