Grilled Tofu with Oyster Mushroom
Overview
Both ingredients, oyster mushrooms and tofu, have very high nutritional value. Regular use can have therapeutic and health effects such as replenishing qi, clearing away heat and moisturizing, strengthening physical fitness, lowering blood pressure and cholesterol! When choosing oyster mushrooms, it is best to squeeze the roots of the oyster mushrooms with your hands to see if there is water overflowing. If there is, it means that the mushrooms have been soaked in water. Such oyster mushrooms will release a lot of water during the production process, and the taste will be greatly reduced; otherwise, they are fresh and delicious oyster mushrooms. I always choose mushrooms like this every time I buy them, and they taste particularly delicious!
Tags
Ingredients
Steps
-
Prepare ingredients
-
Wash and tear the oyster mushrooms into small pieces, cut the tofu into cubes, and chop the onions and green garlic into fine pieces
-
Heat the oil in a pan, add the chopped green onions and stir-fry
-
Pour in the oyster mushrooms and stir-fry for a while
-
Pour in appropriate amount of water
-
After the water boils, add the tofu, then add some salt, push it evenly with a spatula, cover the pot, and cook over medium-low heat for about 5 minutes
-
Put a small spoonful of mung bean starch (you can also use cornstarch) in a small bowl
-
Mix some water and set aside
-
When the soup is boiled until one-third is left, add fresh soy sauce, a little dark soy sauce and sugar, and use a spatula to spread evenly
-
Turn to low heat, pour in the gravy, and use a spatula to spread evenly
-
Before serving, add minced green garlic and use a spatula to spread it evenly
-
Serve it hot and eat it. The tofu is smooth and tender and the oyster mushrooms are delicious!
