Loofah Tofu Stew
Loofah simmered with tofu, tomato, and pickled mustard greens; the dish is brightly colored, savory, salty, and slightly spicy—a classic seasonal preparation for midsummer.
Ingredients
Fresh loofah (peeled, cut into rectangular slices)
100 g
Tofu (cut into similar slices, blanched with hot water)
150 g
Tomato (blanched with hot water, peeled and sliced)
1
Pickled mustard greens (washed, cut into small slices)
25 g
Fine salt
1.5 g
Cooking oil (soybean oil preferred)
15 g
MSG
0.5 g
Hot water (for the broth)
500 g
Instructions
1
Prepare the ingredients
Choose fresh, tender long loofah, peel off the outer skin, wash, and cut into rectangular slices about 4 cm long and 1.5 cm wide. Cut the tofu into similar slices and blanch with hot water. Wash the pickled mustard greens and cut into small pieces. Blanch the tomato with hot water, peel it, and slice.
2
Cook the dish
Place a wok on the stove, add the cooking oil and heat until hot. Add the loofah and stir-fry briefly, then add the tomato, pickled mustard greens, tofu, and 500 g of hot water. Bring to a boil, cover the wok, and simmer for 2 minutes until the tofu floats to the surface of the broth. Add the MSG and fine salt, and serve.
