1. 1 cup dried lily buds
  2. 2 block tofu
  3. 2 bunch mung bean thread
  4. 2 pieces frozen tofu skins or (1 bag dried tofu skin)
  5. 1/2 cup Chinese black mushroom
  6. 1 Tbsp soy sauce
  7. 1 Tbsp sugar
  8. 1/4 tsp ground black pepper
  9. 1 cup vege broth or water

 Preparation and Cooking

     Press the tofu in a colander for 15 minutes. Soak the bean thread, mushroom, and tofu skins in hot water until soft, rinse and drain. Cut  the mushroom and tofu skin into strands.  Cut the mung bean thread into 3" pieces.  Remove the stems and tough ends off the Lilly buds.  In a big bowl, smash the tofu with a spoon then mix the smash tofu with the rest of the ingredients thoroughly.  In a medium casserole container, press the mixture until pack.  Steam in a steamer for 30 minutes or microwave for 15 minutes. You will have a healthy dish of tofu casserole.


If you have any questions or comments, please contact Ms. Dieu An by email at