Bagongshan Tofu
This classic Anhui dish features a bright, vibrant color and a delicious, sweet and fragrant flavor.
Ingredients
Bagongshan tofu
250 g
cooked bamboo shoots
25 g
rehydrated wood ear mushrooms
50 g
shrimp roe
10 g
starch (mixed with water into a paste)
to taste
green peas
to taste
shiitake mushrooms
to taste
chicken broth
to taste
Instructions
1
Prepare the tofu
Cut the tofu into blocks, place in a pot of cold water, bring to a boil, then remove and drain.
2
Prepare the supporting ingredients
Slice the bamboo shoots, and mix the starch with water into a smooth paste.
3
Fry the tofu
Coat the tofu with the starch paste, then deep-fry in moderately hot oil (about 50% hot) until golden.
4
Stir-fry the main mixture
Stir-fry the shrimp roe, bamboo shoot slices, and wood ear mushrooms in moderately hot oil, add the fried tofu along with seasonings and a splash of water, then pour in the starch paste to thicken, toss a few times, and finish.
5
Combine and plate
Stir-fry the green peas and shiitake mushrooms, add seasonings and chicken broth, bring to a boil and thicken with starch, fold in the shrimp mixture and combine evenly, then transfer to a bird's nest–shaped serving dish and serve.
