金针菇日本豆腐煲
金针菇日本豆腐煲 is a home-style vegetable dish at difficulty 2/5 (Easy), about 606 kcal. Ingredients and step-by-step instructions are below, with notes for home cooking.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
606 kcal
Ingredients
- Oyster mushrooms
- Japanese tofu (Qiezi tofu)
- Chili peppers (small)
- Light soy sauce
- Oyster sauce
- Salt
- Sugar
- Edible oil
Steps
- Slice the tofu. Pan-fry over low heat until golden brown on both sides. Remove and set aside.
- Finely mince the garlic. Mix light soy sauce, oyster sauce, dark soy sauce, sugar, and 100ml water to make the sauce. Set aside.
- Heat the wok over high heat, add oil, then sauté the chili peppers and minced garlic until fragrant. Add the mushrooms and stir-fry until soft. Lay the pan-fried tofu on top of the mushrooms. Pour in the sauce from step 2, cover and steam for 5 minutes, then reduce heat to high to thicken the sauce.
Notes
金针菇日本豆腐煲是一道酱香浓郁的家常菜。外焦里嫩的豆腐搭配爽滑入味的高纤维蘑菇，营养又开胃。这道菜步骤简单，新手也能轻松掌握，从备菜到出锅大约需要 30 分钟。
Estimated Difficulty: ★★
Estimated Calories: 606 kcal
Serving Size:
- Oyster mushrooms: 1-2 Bunches
- Tofu: 2 Packs
- Chili peppers: 3-5 Pieces, minced
- Garlic: 2-3 Cloves
- Light soy sauce: 15ml
- Oyster sauce: 5ml
- Dark soy sauce: 3ml
- Sugar: 3g
- Edible oil: 10-15ml
- Mushrooms must be stir-fried until soft first.
- Handle the tofu gently to avoid breaking it.
If you encounter issues or have improvement suggestions while following this guide, please submit an Issue or Pull Request.