Steamed Bean Curd with Chinese Mushrooms

1. 1

   In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes.

2. 2

   Drain and rinse the mushrooms.

3. 3

   Cut off and discard the stems.

4. 4

   In a small saucepan, bring the chicken stock to a boil.

5. 5

   Add the mushrooms, cover partially and simmer over low heat for 20 minutes.

6. 6

   Drain the mushrooms and cut them into 1/4-inch dice.

7. 7

   In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often, until the white sesame seeds turn a light tan, about 1 minute.

8. 8

   Transfer the seeds to a plate to cool.

9. 9

   In a small bowl, combine the cornstarch with the black soy sauce and honey.

10. 10

    In another bowl, mash the bean curd with a fork.

11. 11

    Add the cornstarch mixture and diced mushrooms and mix well.

12. 12

    Transfer the bean curd to a 4-cup souffle dish or other deep baking dish and smooth the top.

13. 13

    Set the dish in a steamer and cover with a plate.

14. 14

    Steam the bean curd until it has set, about 15 minutes.

15. 15

    Sprinkle the bean curd with the sesame seeds, scallions and coriander leaves and serve hot.

* Per serving · 4 servings · Values may vary.