Fresh Mushroom and Tofu Skin Stir-Fry
Blanch the rehydrated yuba and fresh mushrooms, then simmer in chicken broth with minced ginger until well-flavored.
Ingredients
Fresh mushrooms (washed, torn into small pieces)
150 g
Tofu skin (soaked in cold water for 5 hours, cut into 3 cm segments)
150 g
Peanut oil
50 g
Fine salt
7 g
MSG
2 g
Cooking wine
5 g
Chicken broth
200 g
Ginger (minced)
2 g
Cornstarch slurry
10 g
Instructions
1
Step 1
Place the dried tofu skin in a basin, cover with cold water, weight it down with a heavy object, and soak for 5 hours. Once rehydrated, cut it into 3 cm segments. Wash the fresh mushrooms and tear them into small pieces.
2
Step 2
Place a wok over high heat, add water and bring to a boil. Add the tofu skin and mushrooms, then scoop them out once the water returns to a boil and set aside.
3
Step 3
Place the wok over high heat, add the oil and heat. Briefly fry the minced ginger, then add the cooking wine, chicken broth, and fine salt to taste. Add the tofu skin and simmer to absorb the flavors.
