Tofu, also called soy bean curd, is a great health food. Made much the same way as cheese, it is high in protein, low in calories and sodium, easy to digest and cholesterol free. Tofu has a rather bland, nutty flavor that lends itself well to the flavors of the vegetables in this dish .
- Fresh soft tofu - carrot
- Carrot - 1 small, minced
- Celery Stalks - 2, destringed and minced
- Red Bell Pepper - 1 small, peeled, seeded, deribbed, and minced
- Button mushrooms - 1/2 cup, diced
- Shiitake Mushrooms - 1/2 cup, diced
- Salt - 1/4 teaspoon
- Soy Sauce - 3 tablespoons
To prepare: 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 two 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.