Tofu with Shiitake Mushrooms
A classic traditional Zhejiang dish, prepared by pan-frying tofu until golden before braising it with shiitake mushrooms and green peas. It features an attractive, vibrant color and a rich, layered texture.
Ingredients
soft tofu (cut into squares)
200 g
rehydrated shiitake mushrooms (cleaned)
75 g
green peas (cooked)
100 g
Instructions
1
Step 1
Cut the tofu into squares, cook the green peas until tender, and clean the mushrooms.
2
Step 2
Heat oil to medium-hot (about 60% of full heat) in a wok and fry the tofu until both sides are golden brown. Add soy sauce, cooking wine, sugar, MSG, and stock. Simmer over low heat to let the flavors absorb, then thicken with a cornstarch slurry and transfer to a serving plate.
3
Step 3
Leave a little oil in the pan, add the mushrooms and green peas and stir-fry. Add cooking wine, MSG, salt, and stock. Once the flavors are absorbed, thicken with a cornstarch slurry and a dash of sesame oil, then place in the center of the tofu to finish.
