Asian Steamed Vegetable Pot with Silken Tofu

Ingredients

• 3 tablespoons light soy sauce
• 3 tablespoons sake or Chinese rice wine
• 1 teaspoon peeled and grated fresh ginger
• ½ 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 ¼- to ½-inch-thick rounds
• 8 ounces firm silken tofu, cut into 1-inch cubes, for topping
• 3 ounces enoki (straw) mushrooms, stems trimmed, for topping

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