Braised Tofu with Mushrooms
Beijing-style braised tofu with button mushrooms: Slice the tofu and gently braise it with sliced button mushrooms until the liquid reduces and the flavors develop.
Ingredients
Tofu (cut into large cubes, halved then sliced into thin triangular pieces)
650 g
Mushrooms (soaked in hot water, reserve the broth, washed and sliced into thick pieces)
75 g
Shredded scallion
40 g
Ginger shreds
2 slices
Shaoxing wine
a pinch
Sugar
a pinch
Soy sauce
a pinch
MSG
a pinch
Clear broth
200 g
Mushroom soaking broth
to taste
Lard (for stir-frying)
to taste
Instructions
1
Preparing Ingredients
First cut the tofu into large cubes, then halve each one, and finally slice into thin triangular pieces. Soak the mushrooms in hot water, drain and reserve the broth; remove the mushrooms, wash them, and slice into thick pieces.
2
Braising
Heat lard in the wok, first stir-fry the scallion and ginger shreds, then add the Shaoxing wine. Add the sugar, soy sauce, MSG, clear broth, mushroom soaking broth (to taste), mushroom slices, and tofu cubes. Continue to braise over low heat until the tofu softens and the broth is nearly reduced.
