Steamed Silken Tofu and Shitake Mushrooms


1 300g tub silken tofu, cut into 6 pieces

1 tbls black vinegar

1 tbls tamari

1 tsp sesame oil

1 tsp rice wine vinegar

1 tsp grated ginger

4 fresh shitake mushrooms

½ cup water

1 cup brown rice, cooked

1 bunch broccolini, trimmed and halved lengthways

1 tbls toasted sesame seeds


Serves 2


Place a shallow plate in a steamer basket over a wok with simmering water. In the bowl place all the ingredients, cover and allow to steam for about 3 minutes. Serve garnished with sesame seeds.