Steamed Tofu with Enoki and Beech Mushrooms

I'm a great fan of mushrooms so when I saw this in Wendy's blog, I knew I had to try it.

The good thing about cooking is, there are no hard and fast rules, you can add as much or as little as you want.  My dish turned out slightly bland because I didn't drain out the water completely.  Do remember to drain off as much water as you can after steaming.

Steamed Tofu with Enoki and Beech Mushrooms
Ingredients
1 block of silken tofu, largely cubed
2 small packs of enoki, ends trimmed off and separated loosely.
1 pack of brown beech mushrooms, ends trimmed and separated (I used Buna Shimeji)
2 shallots, sliced and fried til crisp in 3 Tbsp oil
2 Tbsp light soy sauce
Some spring onion and chilli slices

Method

1. Arrange silken tofu cubes in a deep dish. Top with enoki and beech mushrooms. It'll be a huge mound, but don't worry, the mushrooms shrink a lot.
2. Steam on high heat for 7-10 minutes, until mushroom wilts.
3. Pour away liquid from dish. 
4. Top with shallot and the oil it was fried in, and light soy sauce.
5. Garnish with some sliced spring onions and chilli.  Serve immediately.