Ingredient:
- 400g tofu
- 50g dried shiitake mushrooms
- Dilute salt water
- 1 dried onion, 2 cloves of garlic (if you don’t eat onions and garlic, use boaro, cilantro), 1 small ginger
- Sauce seasoning: 1 spoon of soy sauce, 20ml of water, 1 spoon of vegetarian satay, 1 spoon of sugar, 1 spoon of salt
- Cooking oil
Making
Step 1: Preliminary processing
- Cut the tofu into 3x3cm long squares. Then you put the tofu in mosquito water to soak for 15 minutes and then take it out to drain.
- Soak shiitake mushrooms in hot water for about half an hour. Then you take it out, wash it, then slice it thinly, and leave the soaking water separate for cooking. Peel the dried onion and mince it finely. Thinly slice ginger.
Step 2: Make the sauce
1 spoon of soy sauce, 20ml of water, 1 spoon of vegetarian satay, 1 spoon of sugar and 1 spoon of mosquito.
Step 3: Stir-fry mushrooms and tofu
- Put the pan on the stove, add the cooking oil, add the dried onion, garlic and ginger and stir-fry until fragrant. Add in the shiitake mushrooms and continue to sauté until the mushrooms are soft.
- Pour the prepared sauce and shiitake broth into the pan. Wait until the sauce starts to boil, then add the beans, simmer for about 5 minutes, then remove.
- Pour the prepared sauce and shiitake broth into the pan. Then wait until the sauce starts to boil, then add the beans, bring to a boil for about 5 minutes, then bring them out.
Finished Products:
Pour into a bowl and your delicious vegetarian mushroom tofu is ready.
