Braised Tofu
A Zhejiang home-style dish featuring soft tofu braised with tomatoes and wood ear mushrooms. Tender in texture with a light, flavorful broth.
Ingredients
Soft tofu (cut into blocks, blanched in hot water to remove the beany smell)
about 250g
Shredded scallion and ginger
to taste
Wood ear mushrooms (soaked and ready)
to taste
Bamboo shoot slices
to taste
Tomato (cut into chunks)
to taste
Peanut oil (for cooking)
about 150g
Salt (seasoning)
to taste
MSG (seasoning)
to taste
Cooking wine
to taste
Stock (or chicken bouillon powder dissolved in water)
to taste
Instructions
1
Aromatic scallions and ginger
Heat the wok over the fire, add about 150g of oil, then add the shredded scallion and ginger to bloom the aroma.
2
Add tofu
Then add the tofu (blanch the tofu in hot water first, which removes the beany smell).
3
Braising
Add the seasonings and tomato, pour in stock or water, cover with the lid, and cook for three minutes until done.
