Asian Steamed Vegetable Pot with Silken Tofu

• 3 tablespoons light soy sauce
• 3 tablespoons sake or Chinese rice wine
• 1 teaspoon peeled and grated fresh ginger
• 1/2 teaspoon sugar
• 3 tablespoons water
• 1 medium-size leek (white and light green parts only), cut into 3-inch long slivers, well washed, and drained
• 6 cups mustard greens, preferably Chinese mustard greens, coarsely chopped, well washed, and drained
• 6 ounces daikon radish, peeled and cut into 1/4- to 1/2-inch-thick rounds
• 8 ounces firm silken tofu, cut into 1-inch cubes, for topping
• 3 ounces enoki (straw) mushrooms, stems trimmed, for topping

1. Combine the soy sauce, sake, ginger; sugar, and water in the pressure cooker over medium-high heat.
2. When beginning to boil, stir in the leek and mustard greens.
3. When the greens wilt, add the daikon.
4. Lock on the lid and bring to pressure over high heat, 2 to 3 minutes.
5. Immediately remove from the heat and let sit for 3 minutes to finish cooking.
6. With the steam vent pointed away from your face, gently release any remaining pressure.
7. Transfer the vegetables to a serving platter, top with the tofu and enokis, and serve right away.

soy sauce, sake, ginger, sugar, water, only, mustard greens, daikon radish, silken, enoki

Taken from www.cookstr.com/recipes/asian-steamed-vegetable-pot-with-silken-tofu (may not work)