Stewed menma and tofu
The tofu and bamboo shoots have a nice texture, making this dish filling and recommended for those on a carb-restricted diet who are avoiding rice. It's also delicious when you use frozen tofu instead of firm tofu. (See the frozen tofu recipe.)
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the firm tofu into rectangular shapes like building blocks
2
Heat 1 tablespoon of salad oil in a frying pan and fry the thinly sliced white onion and ginger. Once the aroma comes out, add the bamboo shoots, the tofu from [1], and the seasonings from [A]
3
Cover and simmer for 5 to 6 minutes
4
When the soup has reduced by half, add chopped wood ear mushrooms in water to absorb the flavor
5
Stir-fry over high heat to evaporate the water. Thicken with water-dissolved potato starch, then add sesame oil and chili oil. Garnish with leaf buds for color
Ingredients for 2 people
-
- Cotton tofu
- 1
-
- Salad oil
- 1 tsp
-
- White leek
- 1 tsp
-
- ginger
- 1 tsp
-
- Basic Menma
- 100g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- sugar
- 1/3 tsp
-
- Pick it
- Small amount
-
- Oyster sauce
- 1/2 tsp
-
- soy sauce
- 1 tsp
-
- Lightweight dried wood ear mushroom
- 5g
-
- Water-soluble potato starch
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- Scallion oil
- 1 tsp
-
- Tree buds
- Appropriate amount
[PR]
Seasonal Recommendations
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