Main Ingredients:
Tofu: 300g; Mushrooms: 150g; Black fungus: 6 pieces; Carrot: 1.
Additional Ingredients:
Corn oil: 1 tablespoon; Salt: to taste; Oyster sauce: to taste; Spring onion: to taste; Ginger: to taste; White pepper powder: a little.
Taste: Savory; Cooking Method: Stew; Time: Twenty minutes; Difficulty: Moderate.
Step-by-Step Guide to Cooking Mushroom and Tofu Stew
Soak the black fungus in warm water for 3 hours in advance, wash and slice.
Slice the ginger, cut the spring onion into sections, and slice the mushrooms and carrots.
Cut the tofu into cubes, heat oil in a pan, fry the tofu cubes until golden on both sides, then set aside.
Leave some oil in the pan, sauté the ginger slices, then add the mushrooms, carrots, and black fungus.
Stir-fry for two minutes, then add water and simmer until cooked.
Finally, add the tofu cubes, oyster sauce, and salt. Cook until the water evaporates, then sprinkle with white pepper powder and spring onion sections before serving.
