Mushroom Stewed Tofu
After blanching tofu to remove its beany odor, stew it with fresh mushrooms and sliced bamboo shoots for a fresh, flavorful, and delicious dish.
Ingredients
fresh mushrooms
50 g
southern tofu (cut into small pieces)
4
bamboo shoot slices
10 g
sesame oil
25 g
soy sauce
15 g
salt
5 g
MSG
2 g
cooking wine (for boiling tofu)
4 g
stock or water (for stewing)
to taste
Instructions
1
Step 1
Cut the tofu into small pieces, place them into a pot of cold water, add the cooking wine, and bring to a boil over high heat until small bubbles form on the surface. Remove and drain off the water.
2
Step 2
Place a wok over the heat, add the fresh mushrooms and bamboo shoot slices, then stir in the soy sauce, salt, and stock or water. Add the tofu, bring to a boil over high heat, then reduce to low and stew gently for about 20 minutes. Stir in the sesame oil and MSG, then remove from the heat. Optionally, thicken the sauce with cornstarch before serving.
