Steamed Tofu & Fish

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

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

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. 

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

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. 

Pour mixture over Tofu and serve hot.