Braised Japanese Tofu

Overview

I had some free time a few nights ago and made braised Japanese tofu. Japanese tofu is delicious when braised in braised sauce. The tofu is soft, tender and smooth. It tastes even better when paired with mushrooms, shrimp and other ingredients!

Tags

• hot dishes
• vegetarian dishes
• common dishes
• old man
• dinner with friends
• japanese food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• crab sticks
• fresh shrimp
• frozen peas
• japanese tofu
• light soy sauce
• mushrooms
• oyster sauce
• salad oil
• sugar
• water starch
• carrot
• salt

Ingredients

Steps

1. 1 Soak the dried mushrooms in warm water. Do not pour the water used to soak the mushrooms, keep it for later use.

   

2. 2 Wash the carrots and cut them into thin slices, thaw the frozen peas and blanch them in boiling water and set aside.

   

3. 3 The Japanese tofu package is cut in the middle, cut into equal sections, and wrapped in cornstarch.

   

4. 4 Wash, peel, brain and devein the fresh shrimps, blanch them in boiling water, take them out when they change color, cut them into sections and set aside. You can also add some crab sticks for hot pot for later use.

   

5. 5 The cornstarch used to wrap the tofu should not be too little. After heating the pan, pour in the salad oil and fry the tofu over low heat. Be sure to fry one side before flipping it over. Fry until golden and take it out for later use.

   

6. 6 Use oyster sauce, light soy sauce, sugar, salt, and the appropriate amount of mushroom water to make a bowl of sauce. After heating the pan, add a little oil, add carrots and mushrooms and stir-fry.

   

7. 7 Add reserved shrimp and peas.

   

8. 8 At this time, pour in the fried Japanese tofu. Because it is fragile, it is best to stir-fry it instead of stir-frying it. If there is a lot of soup in the end, add a little water starch. It is best when the soup is slightly thicker.