Mushroom tofu

By BeverlyHilpert

Mushroom tofu
Tofu is what everyone often eats. It was freezing, and I had no time to eat the tofu I bought, so I put it on the balcony. As soon as it froze, I came up with this idea and made two meals. The more I ate it, the more addicted it became.

Recipe Recommendations

  • mushrooms 5 pink
  • tofu 8 two
  • dried red pepper of 2
  • fungus 3 flowers
  • onion appropriate amount
  • Jiang appropriate amount
  • pepper appropriate amount
  • salt appropriate amount
  • chicken soup a little

Steps for Mushroom tofu

  • 1
    Wash the frozen tofu, squeeze the water slightly harder, cut into small pieces about 1cm thick, shred the onions and ginger, soak the mushrooms and cut into strips, soak the hair of the fungus and tear the small flowers.
  • 2
    2. Heat the pan and add oil, fry the pepper to give the fragrance, stir-fry the onions, ginger, and dried peppers to give the fragrance. 3. Pour in the tofu and fry until both sides are slightly browned. 4. Add 1 tablespoon of chicken soup, add 1 tablespoon of water for soaking mushrooms, and simmer on low heat for 8 minutes. 5. Add iodized salt to taste, remove from the pan and plate.

    • Mushroom tofu Make Tips

    In this era of promoting health, it is important to reduce oil and supplement iodine. Therefore, the salt must be added last to retain the iodine; the special aroma of mushrooms can penetrate deep into the small holes of frozen tofu, so you can put less cooking oil, which will make the aroma attractive and healthy.

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