Tomato Yuba Casserole
Tomato Yuba Casserole
Story
This comforting home-style dish features dried tofu sticks braised in a rich, tangy tomato sauce. Served bubbling hot in a pot, it offers a delightful texture and savory flavor that pairs perfectly with steamed rice.
Ingredients
Dried tofu skin
To taste
Tomatoes
2
White beech mushrooms
50g
Eggs
3
Chopped green onions
To taste
Minced garlic
To taste
Instructions
1
Step 1
Soak the dried bean curd sticks in cold or warm water ahead of time (do not use hot water).
2
Step 2
Dice the tomatoes or cut them into small pieces to help release the juices easily.
3
Step 3
Wash the white jade mushrooms, blanch them in boiling water for 1 minute, remove, and set aside.
4
Step 4
Beat three eggs and pour the egg mixture over the soaked bean curd sticks.
5
Step 5
Heat oil in a pan. Stir-fry the bean curd sticks until the egg coating on the surface is cooked, then remove and set aside.
6
Step 6
Use the remaining oil in the pan to sauté minced garlic until fragrant, then add the tomatoes and stir-fry until a thick sauce forms.
7
Step 7
Add light soy sauce, then pour in an appropriate amount of water (you can transfer to a clay pot starting from this step).
8
Step 8
Add the white jade mushrooms and bean curd sticks, then add some salt, chicken essence, and sugar. If the tomatoes are quite sour, add a little extra sugar to neutralize the acidity.
9
Step 9
Boil for 2-3 minutes.
10
Step 10
Sprinkle with some chopped green onions, serve, and enjoy.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
