Susan Jung’s steamed tofu with ginger, spring onions, garlic and chillies. Photography: Jonathan Wong. Styling: Nellie Ming Lee

Two light Asian vegetarian dishes: steamed tofu with ginger and glass noodles with cabbage and mushrooms

  • Steamed tofu with ginger, garlic, spring onion and chillies is bursting with flavour, not calories
  • Glass noodles with Chinese cabbage and mushrooms is a delicious break from heavy festive fare
Topic |   Susan Jung's recipes

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Susan Jung’s steamed tofu with ginger, spring onions, garlic and chillies. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.