Braised Tofu with Fresh Mushrooms

Name: Braised Tofu with Fresh Mushrooms
Ingredients: 500g Soft tofu (add cooking wine, steam for 40 minutes, trim edges, cut into 1.5 cm cubes, blanch in boiling water and remove); 25g Cooked bamboo shoot slices; 100g Fresh mushrooms (boil in water for 1 minute, remove, rinse with cold water, slice); 10g Soy sauce; 2.5g Salt; 2.5g MSG; 5g Shaoxing wine (for steaming tofu); 5g Sesame oil (originally '麻油', actually sesame oil, drizzle in); 400g Vegetable broth (made from soybeans)

A Zhejiang dish of tender tofu braised with fresh mushrooms and bamboo shoot slices—crisp mushrooms, silken tofu, and a pure, fragrant broth.

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Ingredients

Soft tofu (add cooking wine, steam for 40 minutes, trim edges, cut into 1.5 cm cubes, blanch in boiling water and remove) 500g

Cooked bamboo shoot slices 25g

Fresh mushrooms (boil in water for 1 minute, remove, rinse with cold water, slice) 100g

Soy sauce 10g

Salt 2.5g

MSG 2.5g

Shaoxing wine (for steaming tofu) 5g

Sesame oil (originally '麻油', actually sesame oil, drizzle in) 5g

Vegetable broth (made from soybeans) 400g

Instructions

Steam the tofu

Place tofu on a plate, add cooking wine, steam for 40 minutes (high heat), trim edges, cut into 1.5 cm cubes. Blanch in boiling water, then remove with a slotted spoon.

Prepare mushrooms

Boil fresh mushrooms for 1 minute, remove, rinse with cold water, and slice.

Stew

Take a clay pot, add tofu, bamboo shoots, and salt, pour in vegetable broth to cover the tofu. Bring to a boil over medium heat, then simmer on low heat for 10 minutes, add mushroom slices.