½ bowl of textured soybean paste (available in all vegetarian food stores), de-freeze and set aside
1 pack soft tofu
6-8 dried mushrooms, softened in water, remove the ends and dice
3 small bunches of coriander, cleansed and thinly minced
½ tsp salt
1 tsp sugar
1 tsp vegetarian seasoning
½ tsp sweet potato starch
Maggie soy sauce to taste
Mesh soft tofu and add textured soybean paste, mushrooms, minced coriander and seasonings. Stir even. Place in a plate. Smooth out the surface. Preheat water to boiling and steam the tofu mixture over high heat for 10 minutes.
*The rest of the textured soybean paste can be kept in a container and stored in the fridge for future use.