1 box silken soft white beancurd
Pinch of salt
A small bunch enoki mushrooms, trimmed
2 dried Chinese mushrooms, soaked and diced
1 tbsp sesame oil
1 tbsp oil
1 tbsp preserved soya beans (tau cheong), minced
1 tsp chopped garlic
1 tsp chopped ginger
Sauce ingredients (combined)
1 tbsp vegetarian oyster sauce
1 tsp light soy sauce
1/8 tsp pepper
½ tsp sugar
1 tsp mushroom stock granules
1 tbsp chopped spring onion
1 tbsp chopped red chilli
Carefully remove beancurd from the box and place in a heatproof dish. Season with salt and garlic oil. Steam over rapidly boiling water for 8-10 minutes.
Heat oil in a wok, sauté garlic and ginger until fragrant. Add the rest of the ingredients and pour in combined sauce ingredients. Cook for a minute. Dish out.
Remove beancurd from the steamer and drain off excess water before pouring the cooked sauce over it. Garnish before serving.