Hundred Flowers Tofu

Hundred Flowers Tofu

　　Hundred Flowers Tofu

　　Recipe: First, wash all the ingredients. Cut the Katie fish cake into 6 slices, cut the tofu into 8 pieces, and use only the stems of the Shanghai bok choy. Scoop out a small hole in the center of each tofu piece using a spoon, then place the squid paste in the indentation. After placing the squid paste, arrange the Katie fish cake slices on top. Once all the ingredients are prepared, arrange them on a plate. Steam in a pot over high heat for 6 minutes, then remove. Meanwhile, blanch the Shanghai bok choy until cooked, then arrange around the plate as a garnish. In a pan, combine the seasonings and bring to a boil, then pour the sauce over the tofu. Finally, sprinkle with chopped scallions and cilantro for decoration.

　　Note: If you don’t have steaming sauce, you can substitute it in this dish by boiling 1 1/3 tablespoons of light soy sauce, 1 1/3 tablespoons of water, and a little sesame oil together.