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Braised Tofu, Mince & Mushrooms
Happy Holidays! Here’s a dish I made just before Christmas, a very homely Chinese-style braised tofu, mince & mushrooms. It is a variant of my trusty tofu with minced meat recipe. This one has mushrooms (hon shimeji) in them and made with more sauce, which is perfect with steamed rice. The cooking time on the stove is less than 15 minutes. I usually prepare the dry ingredients (garlic, chilli, fermented black beans, etc) the night before, so that I can make this dish in a jiffy in the day.
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This is what the dish looks like, straight from the wok. I usually make a bigger serving with intention for leftovers the next day since this dish reheats well on the stove.
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I love mushrooms! This looks like a very delicious tofu recipe. Happy Holidays :-))
Made this dish, also with hon shimeji years ago! :p Homey goodness, simple and delicious dish.
I am still very switched off :( Can’t get myself to writing-mode. Have not been cooking much except for those regular routine meals + additional winter hotpots which also do not require much over-the-stove cooking, technically. Looks like you are almost back to full-gear already.
Hope you have enjoyed Christmas and may you and your family have a joyous Happy New Year!
Hi, i cant seem to find dried fermented black beans. May i also know why need to pat dry? Thanks
Hi, they are usually found at the Chinese bottled sauces section of the supermarket. Pat them dry before adding to the wok is to minimize oil splatters.
Made this today – Super lovely!!! I do not have “taucheo” soybean paste so I added dark miso when the meat was brown. By mistake I doubled marinade A but I really liked it. I think I used less water. Amazing that something so quick can have such depth of taste. Loved it. Thank you so so much!