Dried Tofu with Mushroom Sauce

Name: Dried Tofu with Mushroom Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried white beans; Some Shiitake Mushrooms; Some Dried chili; Some shallot; Some peanut butter; Some Soy sauce; Some Broth essence

by A Apple Kitchen

5.0 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

Dried white tofu, with shiitake mushrooms, soy bean paste, peanut butter, how many wonderful combinations, unexpectedly some people are quite supportive, my kid, that super tofu control, he likes how to eat tofu. I use dried white tofu. It has better toughness than tofu. It tastes full of Q. It also has the fragrance of soybean paste and peanut butter. It is served with rice. It is absolutely necessary to add more rice. Dishes, how can you lose your appetite because of the heat? "

Ingredients

Dried Tofu with Mushroom Sauce

1. Prepare ingredients.

2. Cut the dried white beans into chopstick-thick long strips.

3. The shiitake mushrooms are also cut into strips of the same size.

4. Put an appropriate amount of oil in the pan, add green onions and dried red peppers and saute until fragrant.

5. Add dried bean curd strips and stir fry for a while.

6. Add shiitake mushroom strips and stir fry.

7. Add soy sauce and peanut butter. (I put a ratio of about two to one).

8. After stir-frying evenly, add appropriate amount of water.

9. After the high heat is boiled, turn to medium heat, and keep shaking the pot when collecting the juice to avoid sticking the pot and evenly taste.

10. When the soup is almost exhausted, turn off the heat, add the essence of the broth and season it out.

11. Just install it.

Tips:
1. When the dried tofu is fried in the pan, it is best to blanch it in salted boiling water and then fry it. This will remove the beany flavor and prevent sticking to the pan.

2. If you use a non-stick pan, you can not only put less oil, but also ensure that the dried tofu is not sticky when frying. It is recommended to use it.

3. Soybean paste itself has a salty taste, so I didn't add any more salt. Please adjust it according to your own taste.