Name: Yuxiang Chiba Tofu Shreds
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chiba Tofu; 50g Bamboo shoots; 50g Fungus (water hair); 50g lettuce; 3 tablespoons Salad oil; 10g granulated sugar; 10g Cooking Wine; 10g Water starch; 10g Balsamic vinegar; 10g Chopped pepper; 15g Soy sauce; Some ginger; Some garlic; 1 shallot; a little Chicken Bouillon Powder; 1 piece Dried chili

Yuxiang Chiba Tofu Shreds

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I bought Chiba tofu at the supermarket. I cut it into shreds and seasoned it with fish sauce. Not bad!

Yuxiang Chiba Tofu Shreds

1. Prepare the fish-flavored sauce first: cooking wine, vinegar, sugar, water starch, light soy sauce, dark soy sauce, pickled peppers, chicken essence, scallion, ginger and minced garlic in the pot and stir evenly

2. Shredded Chiba Tofu

3. Soak the black fungus in advance and cut into shreds

4. Lettuce shredded and set aside

5. Shred bamboo shoots for later use

6. Stir dry chilies in a frying pan

7. Add Chiba tofu shreds and stir fry

8. Add black fungus and stir fry

9. Add the shredded lettuce and bamboo shoots and stir well

10. Add the fish sauce prepared in advance

11. Stir evenly to get out of the pot

Tips:
It’s the first time I have made fish-flavored sauce. I searched for a recipe on the Internet and it tastes pretty good! You can adjust the ratio according to your taste!