Mushroom stewed tofu
Overview
Shiitake mushrooms and tofu are common and nutritious ingredients, and my family likes to eat them. They often stew them together. The unique aroma of the mushrooms makes the dishes more delicious.
Tags
Ingredients
Steps
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Prepare ingredients.
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Cut the water tofu into small pieces, about 2 or 3 centimeters in size. Water tofu is what we call it here, and other places may call it northern tofu.
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Clean the mushrooms and slice them into pieces for later use.
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Add the star anise and ginger slices to the pan together with the chopped green onion and stir-fry until fragrant.
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Pour in the shiitake mushroom slices and stir-fry until they change color. Add seasonings.
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Add salt and stir-fry until flavourful.
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Pour in tofu cubes.
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Add appropriate amount of dark soy sauce and light soy sauce, and slowly push the tofu pieces with a spoon to color them. Do not stir the tofu as it can break into small pieces.
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Add enough water to cover the tofu, a little more water, bring to a boil over high heat, then turn to medium or medium-low heat and simmer for eight minutes. When the soup gradually reduces, you can sprinkle with chopped green onion or other garnishes, and it's done.
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The soup made with shiitake mushrooms is a little thick, so I didn't thicken it. I just cut a few colorful peppers to garnish it.
