Braised Tofu with Mushrooms
A Zhejiang-style dish of silken tofu simmered with cooking wine to remove any raw taste, then stewed together with mushrooms and bamboo shoot slices.
Ingredients
soft tofu (cut into small pieces)
4
fresh mushrooms
50 g
bamboo shoot slices
25 g
soy sauce
to taste
fine salt
to taste
cooking wine
to taste
MSG
to taste
clear broth
to taste
sesame oil
to taste
Instructions
1
Step 1
Cut the tofu into small pieces and place them in a pot of cold water. Add a pinch of cooking wine and bring to a rolling boil until small holes appear around the tofu, then drain off the water.
2
Step 2
Add the bamboo shoot slices, fresh mushrooms, soy sauce, fine salt, and clear broth (enough to just cover the tofu) to the tofu. Simmer over low heat for 20 minutes, sprinkle in the MSG, drizzle with sesame oil, and serve.
