Servings: 4 servings
Author: Marv
Print Recipe


  • 1 box of soft tofu 14 oz
  • 8 oz of boneless skinless cod fish fillet
  • 1 large bunch of kale


  • 1/2 cup of chicken stock
  • 1 Tbsp of grated fresh ginger
  • 1 Tbsp of shaoxing wine
  • Dash of salt and pepper
  • 1 Tbsp of corn starch mix with about 2 Tbsp of water


  • Gently cut the tofu into about 1/2-inch slices. Slice the cod fish into the same size pieces as the tofu. Set aside
  • Remove the ribs and tough stems of the kale. Prepare a medium pot of boiling water and blanch the kale for about 1 minute. Discard water and roughly chop the kale
  • Prepare steamer by bringing the water to a boil. Meanwhile, get a steaming dish and place one slice of tofu on the dish and then stack one slice of cod fish on top and then another piece of tofu, another slice of fish and top with tofu. Don't stack it higher than this because they will topple when you steam them. Start another stack next to the previous stack and they can help support each other and so on until you are finish with the slices of tofu and fishes. Carefully place the steaming dish into the steamer and steam on high heat for about 10 minutes or until the fish is cooked through
  • In another small sauce pan, add in stock, ginger, shaoxing wine, and the blanched kale and bring it to a boil. Season with dash of salt and pepper and have a taste and adjust seasoning as needed. Stir the corn starch mixture and pour in to thicken the sauce. Pour this over the steamed tofu and serve immediately