Prunus and fried stew
For thick tofu, we recommend using silken tofu rather than firm tofu, as it has better elasticity and releases less moisture. You can also sprinkle powdered sansho pepper on top to make it even more delicious
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
Dice the deep-fried tofu
2
Boil the deep-fried tofu (1), soaked dried shiitake mushrooms, and bamboo shoots in boiling water
3
Heat 1 tablespoon of scallion oil in a frying pan and fry the thinly sliced ginger and white onion until fragrant. Add the boiled ingredients from [1]
4
Once the surface of the deep-fried tofu is crispy, add the seasonings (A) and simmer
5
When the Chinese soup starts to boil, add the thinly sliced Chinese bacon and prunes
6
Once the soy sauce has thickened, add water-dissolved potato starch to thicken the sauce. Finish by adding scallion oil, sesame oil, and chives
Ingredients for 2 people
-
- Fried tofu
- 1
-
-
dried shiitake mushrooms
- 30g
-
dried shiitake mushrooms
-
- bamboo shoots
- 30g
-
- Scallion oil
- 1 tablespoon
-
- ginger
- 1 tsp
-
- White leek
- 1 tsp
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- soy sauce
- 1 tablespoon
-
- Oyster sauce
- 1 tablespoon
-
- sugar
- 1 tsp
-
- China bacon
- 50g
-
- prune
- 50g
-
- Water-soluble potato starch
- 1 tablespoon
-
- Scallion oil
- Small spoons
-
- Sesame oil
- Small spoons
-
- Asatsuki
- 3 tablespoons
[PR]
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