Tofu curd
Overview
The debate over sweet and salty tofu has never stopped. As a representative of northern diners, of course I support the salty taste! This marinated tofu brain has richer ingredients and richer toppings, making it a great breakfast appetizer.
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Ingredients
Steps
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Prepare all the ingredients: 1 box of lactone tofu, 2 each of mushrooms and fungus, a little star anise, green onion and ginger. And light soy sauce, dark soy sauce, sesame oil, dried shrimps, starch, salt
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Make starch and water into water starch at a ratio of 1:2 and set aside. Cut the shiitake mushrooms and fungus into shreds, chop green onions and set aside
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Place lactone tofu in a bowl and cover with plastic wrap to prevent water vapor from flowing into the bowl. Steam in a pot. After the water boils, steam for about 10 minutes.
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While the tofu is steaming, prepare the marinade. Heat the pot, add a small amount of salad oil, and sauté the star anise and ginger slices until fragrant. Then take it out and throw it away
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Pour in the fungus and shiitake mushrooms, stir-fry until the shiitake mushrooms become soft, add 2 spoons of light soy sauce and 1 spoon of dark soy sauce, stir-fry until cooked (if it is too thick, add an appropriate amount of water), add water starch, and season with salt before serving. The taste should be slightly saltier than usual.
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Pour the prepared marinade over the tofu
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Add a pinch of dried shrimps, chopped green onion, and a small spoonful of sesame oil. If you like it spicy, you can add some spicy oil (see my recipe for specific instructions)
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Mix well and enjoy
