Steamed Tofu And Fish Recipe

Name: Steamed Tofu And Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/2 cup vegetable broth; 2 tablespoons mirin (rice wine, or sub dry sherry); 1 teaspoon ground green tea leaves; 1 teaspoon cornstarch; Tofu and Fish; 3 dried black mushrooms; 0.5 (16 ounce) package soft tofu, drained; 1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut); 1/4 cup sliced bamboo shoot; 2 teaspoons minced ginger; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 3 baby bok choy, cut into quarters

Servings: persons

Sauce
1/2 cup vegetable broth
2 tablespoons mirin (rice wine, or sub dry sherry)
1 teaspoon ground green tea leaves
1 teaspoon cornstarch
Tofu and Fish
3 dried black mushrooms
0.5 (16 ounce) package soft tofu, drained
1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
1/4 cup sliced bamboo shoot
2 teaspoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
3 baby bok choy, cut into quarters

1
For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
2
Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
3
Prepare a stir-fry pan for steaming.
4
Cut tofu into 4 pieces and place in a heatproof dish.
5
Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
6
Arrange bok choy around outside of fish.
7
Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
8
Pour sauce over steamed fish and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Sauce, 1/2 cup vegetable broth, 2 tablespoons mirin (rice wine, or sub dry sherry), 1 teaspoon ground green tea leaves, and more.

Yes, Steamed Tofu And Fish falls under the Seafood 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.

That's it — enjoy your meal!

Steamed Tofu And Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions