Main Ingredients:
Tofu: 2 pieces; Chinese cabbage: 1 head; Fresh mushrooms: 5 pieces; Bell pepper: 1.
Additional Ingredients:
Bird’s eye chili: 2; Minced garlic: as needed.
Seasonings:
Oil: as needed; Salt: as needed; Soy sauce: as needed; Oyster sauce: as needed; Cornstarch: 1 tablespoon; Water: half a bowl.
Taste: Original; Cooking Method: Stew; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Cooking Tofu Stew with Mixed Vegetables
Rinse the Chinese cabbage and cut into large pieces.
Cut the tofu into triangular pieces.
Prepare the mushrooms, bell pepper, and bird’s eye chili.
Cut the ingredients and set aside.
Heat oil in a pan, sprinkle a little salt, and fry the tofu.
Fry until golden on both sides, then set aside.
Heat oil in the pan again, sauté the minced garlic until fragrant.
Add the Chinese cabbage and stir-fry until it changes color.
Transfer to a clay pot.
Place the tofu on top of the Chinese cabbage.
Sauté the mushrooms to release their juices.
Add the bell pepper and stir-fry briefly.
Combine everything in the clay pot, bring to a boil over high heat, then simmer covered on low heat for ten minutes.
Prepare a sauce by mixing soy sauce, oyster sauce, cornstarch, and water.
After ten minutes, uncover the pot, pour the sauce in, and simmer over high heat until bubbling.
Finally, add the bird’s eye chili and it’s ready to serve.
Finished product.
