Mushroom stewed tofu

Overview

I bought very fresh organic mushrooms today, so I made a pot of mushroom stew with tofu. It tastes really good, with a fresh aroma and a hint of sweetness (no sugar added at all.) Adding the home-made super spicy millet and chopped peppers, it adds a touch of naughtiness to the whole dish

Tags

• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• autumn recipes
• dinner
• chicken essence
• garlic powder
• lao doufu
• millet and chopped pepper
• mushroom
• stock
• black pepper
• salt

Ingredients

Steps

1. 1 Wash and cut organic mushrooms into sections and drain the water

2. 2 When the pot is red, turn the heat to medium, add oil, add the cut and drained tofu and fry until both sides are golden brown. Dish out the tofu and set aside.

3. 3 Increase the heat to high, add the mushrooms, and stir-fry with the remaining oil in the pan for two minutes until the mushrooms begin to soften.

4. 4 Add stock. I used organic chicken broth.

5. 5 Wait for the soup to boil, then turn to medium heat. Add the previously fried tofu and simmer over medium heat for 5 minutes.

6. 6 Then add salt, black pepper, chicken essence, and chopped pepper and stir. Turn to low heat.

7. 7 Add the green onions and simmer for 5 minutes until the soup begins to turn rich golden brown. Remember not to stir after adding the scallions, just let the scallions remain on the surface.

8. 8 Then take it out of the pot. Enjoy this delicious mushroom stewed tofu