Taiwanese Radish Cake (Lo Bak Go) with Tofu

Ingredients

• about 910 g Daikon radish
• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1/4 cup Dried shiitake mushrooms
• 1/2 cup Firm tofu
• 1/2 cup Chinese sausage substitute
• 1/4 cup Scallions
• 2 tablespoons Soy sauce
• 1/4 teaspoon White pepper
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1First, prepare the vegetables: Use a box grater or food processor to shred the about 910 g Daikon radish. Place the 1/4 cup Dried shiitake mushrooms in a small heatproof bowl, cover them completely with hot water, and let them soak for 15-20 minutes until they are fully softened. Once soft, drain the mushrooms, remove and discard their tough stems, then dice the mushroom caps into 0.635 cm pieces.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), combine the shredded about 910 g Daikon radish with 1 cup of water. Bring the mixture to a boil over high heat (around 204.4°C / 200°C), then reduce the heat to medium-low (around 121.1°C / 120°C) and simmer for 15 minutes, or until the radish pieces are translucent and very soft.
3. 3While the radish simmers, prepare the flour slurry: In a separate medium bowl, whisk together the 1 cup Rice flour and 1/4 cup Tapioca starch with 1 cup of water until the mixture is completely smooth and lump-free. Gradually pour this smooth flour mixture into the pot with the softened radish, stirring continuously with a sturdy spoon or spatula over medium-low heat (around 121.1°C / 120°C) for 3-5 minutes, until the mixture thickens significantly into a very thick, sticky paste that pulls away from the sides of the pot.
4. 4Remove the pot from the heat. Add the diced 1/4 cup Dried shiitake mushrooms, the 1/2 cup Firm tofu (crumbled into small pieces), the 1/2 cup Chinese sausage substitute, and the 1/4 cup Scallions (thinly sliced). Season the mixture with 2 tablespoons Soy sauce and 1/4 teaspoon White pepper, then mix thoroughly until all ingredients are evenly distributed.
5. 5Carefully transfer the entire mixture into a 22.86 × 33.02 cm baking dish or a 22.86 × 12.7 cm loaf pan, smoothing the top with a spatula. Place the dish into a steamer basket over boiling water (100°C / 100°C) in a large pot or wok, ensuring the water does not touch the bottom of the dish. Cover tightly and steam for 30-35 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.
6. 6Carefully remove the steamed cake from the steamer. Let it cool completely at room temperature for at least 2 hours, or preferably chill in the refrigerator for 4 hours, which allows it to firm up and makes slicing easier. Once completely cooled and firm, cut the radish cake into 1.27 cm thick slices.
7. 7Heat the 2 tablespoons Vegetable oil in a large non-stick skillet over medium-high heat (around 176.7°C / 175°C). Place the 1.27 cm thick radish cake slices in a single layer in the hot oil, ensuring not to overcrowd the pan, and pan-fry for 3-4 minutes per side, or until each side is golden brown and crispy. Serve the pan-fried radish cake slices hot.

Related Guides