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Sunflower Tofu




Source of Recipe


Jasmine — Bellagio Hotel, Las Vegas, Nev.


List of Ingredients




1 box fresh soft tofu

1 small carrot, minced
2 celery stalks, destringed and minced
1 small red bell pepper, peeled, seeded, deribbed and minced
1/2 cup button mushrooms, diced
1/2 cup shiitake mushrooms, diced
1/4 teaspoon salt

3 tablespoons soy sauce

Recipe



Cut the tofu lengthwise into 3 pieces. Use a sunflower mold to cut the tofu into rounds. Using a smaller mold, cut the center from each round to form a flower-shaped tofu cup; extract the center with a knife. In a small bowl, mix the vegetables; season with salt and toss to combine. Fill the center of each tofu cup with vegetables. Bring 2 quarts of water to a fast boil in a wok. Carefully place the sunflower tofu cups into a bamboo steamer. Place the steamer into the wok and steam for about 4 minutes. Remove from the wok and serve immediately while cups are steaming hot. Serve with soy sauce on the side.

Serves 4.