Tomato stuffed with tofu

Ingredients

2 big tomatoes
1 piece of firm tofu (125 g)
6 fresh white mushrooms - sliced
1 tbsp po luo gu
pinch of salt
dash of pepper
tapiocca/corn flour

Method

1. Meshed tofu with pepper and 1 tbsp po luo gu. Set aside.

2. Carve out the flesh of the tomato, keeping only the shell. Brush over a layer of tapiocca flour on the inside of the shell.

3. Stuff the inside with the meshed tofu, place onto a plate and steam for about 20 minutes.

4. Saute ginger till fragrant, toss in the sliced mushroom and cover lid for 2 minutes.

5. Add in the tomato flesh and the juice from the steamed tomatoes. Break up the flesh chunks and cooked for another 2 minutes.

6. Off fire and pour the mixture over the steamed stuff tomato and serve.