Braised Tofu with Jindong Vegetables

Overview

The tofu has a light flavor, so use the strong-flavored Jindong vegetables to accompany it. The soft tofu is mixed with small pieces of Jindong vegetables, which are light in color but full of flavor. Jindong vegetables are a kind of pickled vegetables produced in Tianjin, which are made from Chinese cabbage. They are yellow-brown in color and have a tangy garlic aroma. They are very delicious. In winter, when fresh vegetables are hard to come by, people use this method to pickle Chinese cabbage and make winter vegetables to go with rice. Nowadays, Jindong vegetables are used more in breakfast.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• lunch
• jindong vegetables
• mushrooms
• nan tofu
• oil
• onions
• refined salt
• stock
• water starch
• white sugar

Ingredients

Steps

1. 1 Prepare ingredients: southern tofu, Jindong vegetables, chives, and mushrooms

   

2. 2 Soak the mushrooms in cold water until they are foamy

   

3. 3 Remove the stems from the soaked mushrooms and cut into small cubes

   

4. 4 Chop chives into chopped green onions

   

5. 5 Cut the tofu into cubes

   

6. 6 Boil water over high heat, add salt, then cook the cut tofu for 3 minutes, remove and set aside

   

7. 7 Heat the oil in the wok over high heat until it is 50% hot, add minced winter vegetables and diced shiitake mushrooms and stir-fry for a while

   

8. 8 Bring the soup to a boil, add sugar and salt, put the cooked tofu into the soup and cook over low heat for about 5 minutes

   

9. 9 Finally, add water starch to thicken the gravy, and sprinkle with chopped green onion to garnish before serving