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Asian Steamed Vegetable Pot with Silken Tofu

Asian Steamed Vegetable Pot with Silken Tofu Recipe

  • 3 tablespoons light soy sauce
  • 3 tablespoons sake or Chinese rice wine
  • 1 teaspoon peeled and grated fresh ginger
  • ½ teaspoon sugar
  • 3 tablespoons water
  • 1 medium-size leek (white and light green parts only), cut into 3-inch long slivers, well washed, and drained
  • 6 cups mustard greens, preferably Chinese mustard greens, coarsely chopped, well washed, and drained
  • 6 ounces daikon radish, peeled and cut into ¼- to ½-inch-thick rounds
  • 8 ounces firm silken tofu, cut into 1-inch cubes, for topping
  • 3 ounces enoki (straw) mushrooms, stems trimmed, for topping
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 105kcal (5%)
Total Fat 2g (4%)
Saturated Fat 0g (2%)
Cholesterol 0mg (0%)
Total Carbohydrate 13g
Dietary Fiber 5g
Sugars 4g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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