Steamed Enoki Stuffed Chinese Tofu Sheet

Ingredients

• 3 packs of enoki mushrooms, trimmed and cut
  (section of the roots)
• 4-6 pieces Chinese pressed tofu sheets
  (cut into 3 x 5-inch size/sheet)
  Chive or spring onions, as needed

Sauce:

• 1 tablespoon  cooking oil
• 2 cloves garlic, finely chopped
• ½ teaspoon ginger, grated
• 1 small sized white onion, chopped
  slices of fried shitake mushrooms (optional)
• ½ teaspoon chicken powder
• 1 cup ater
• 2 tablespoons MAYA Cornstarch
• 1 teaspoon light soy sauce
• 1 teaspoon mushroom soy sauce
• 1 teaspoon brown sugar
  pinch of black pepper

Instructions

1. Place a sheet of bean curd on a clean, flat surface, then arrange or lay enough fresh enoki mushrooms in the lower part of the bean curd sheet, then roll tightly, then secure the roll by tying it using the chives or spring onions. Repeat the procedure until all the ingredients are used.
2. To make the sauce, heat up oil in a small sauce pot, then pan sauté garlic, ginger, and onions until aromatic. Add in the slices of mushrooms and give it a quick stir-fry. Put all the remaining ingredients in the pot and give them a good mix until well blended. Bring to a boil over medium-high heat. Stir and mix once in a while. Turn down the heat to a simmering stage and continue cooking until the sauce thickens. Set aside.
3. Steam the stuffed bean curd with enoki for less than 3-5 minutes. Remove right away, arrange on a serving platter, and pour the sauce on top.

Recipe Notes

• Longer steaming of mushrooms will lead to chewiness
• Prep time: 10-15 minutes
• Cooking time: 15-20 minutes
• Yield: 6-8 servings/pieces