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    • 1 (14oz) pkg House Premium or Organic Tofu, Soft
    • 1/2 lb salmon fillet
    • 1 large carrot cooked
    • 1 medium fresh bamboo shoot cooked
    • 5 dried shiitake mushrooms
    • 1/2 cup chicken stock
    • 1/2 tsp salt
    • 1 green onion julienned
    • 2 slices ginger root 
    • 1 red chili pepper julienned

Soy sauce mixture (mix together in a bowl):

    • 1/4 tsp pepper
    • 1 Tbsp soy sauce
    • 1/4 tsp sugar


1. Cut Tofu into 10 rectangles and cut salmon into same size pieces.

2. Cut carrot & bamboo shoot into the same sizes of Tofu pieces. Cut mushrooms in half.

3. Arrange one piece Tofu on a plate. Place one piece of salmon on Tofu. Top with one slice of bamboo shoot, one piece of mushroom, and one slice of carrot. Repeat this order to arrange all ingredients on the plate.

4. Pour the chicken stock (seasoned with 1/2 tsp salt) on Tofu and steam over high heat in steamer for 10 minutes.

5. Heat 1 Tbsp oil in a wok, add green onion, ginger, red chili and soy sauce mixture.
Bring to a boil and immediately turn off heat.

6. Pour mixture over Tofu and serve hot.

About House Foods America
Tofu specialists since 1983, House Foods America Corporation (HFAC) is dedicated to   bringing you the most affordable, highest quality and widest range of the freshest, all-natural Tofu products. House Foods America uses only non-genetically modified soybeans grown in the US and specializes in making the best original, organic, and seasoned Tofu in five firmness levels from silken to extra firm. In a taste test conducted by the San Francisco Chronicle, House Foods Tofu was rated #1 and described as “creamy,” “tender” and “fresh-tasting”. 
For more information visit 


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