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Steamed Tofu and Fish

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“From Food Network- Yan.”

Ingredients Nutrition

  • Sauce
  • 12 cup vegetable broth
  • 2 tablespoons mirin (rice wine, or sub dry sherry)
  • 1 teaspoon ground green tea leaves
  • 1 teaspoon cornstarch
  • Tofu and Fish
  • 3 dried black mushrooms
  • 0.5 (16 ounce) package soft tofu, drained
  • 1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
  • 14 cup sliced bamboo shoot
  • 2 teaspoons minced ginger
  • 12 teaspoon salt
  • 14 teaspoon white pepper
  • 3 baby bok choy, cut into quarters


  1. For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
  2. Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
  3. Prepare a stir-fry pan for steaming.
  4. Cut tofu into 4 pieces and place in a heatproof dish.
  5. Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
  6. Arrange bok choy around outside of fish.
  7. Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
  8. Pour sauce over steamed fish and serve.

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