Three Fresh Japanese Tofu

Overview

What I made is a simple version. I chose ingredients that are always available at home. My family commented that it tastes better than the last time I had it in a restaurant. It’s amazing, haha. Friends who like it can learn from it!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken essence
• fungus
• green and red chili peppers
• japanese tofu
• light soy sauce
• onion, ginger and garlic
• oyster sauce
• shrimp
• soaked shiitake mushrooms
• starch
• salt

Ingredients

Steps

1. 1 Japanese tofu is relatively tender and fragile, so be careful when handling it and cut it into about 1 cm thick

   

2. 2 Sprinkle some starch

   

3. 3 Fry in 60% to 70% hot oil until golden brown.

   

4. 4 Remove and set aside, as shown in the picture

   

5. 5 Prepare other ingredients: Pour a little cooking wine into the shrimps to remove the smell (forgot to take a photo); soak the fungus and tear into small pieces; soak the mushrooms and cut into small pieces; dice green and red peppers;

   

6. 6 Add a little more oil to the pot, add shrimps and stir-fry until the shrimps turn red and immediately scoop them out; then sauté the onions, ginger and garlic in the shrimp oil, add the mushrooms and fungus (note that the fungus will explode in the oil), add an appropriate amount of light soy sauce and oyster sauce and stir-fry, then add a small bowl of water to cover the ingredients.

   

7. 7 After the water boils, add the fried tofu, weigh the wok gently without breaking the tofu, then add the shrimp, add salt and chicken essence and mix slightly to allow the ingredients to absorb the soup.

   

8. 8 The tofu and shrimp are both cooked, so the cooking time is very short to get the flavor. When the soup is simmering, add chopped green and red chili peppers and mix well. Heat the pot to release the fragrance of the chili peppers and turn off the heat.

   

9. 9 Complete