Recipes
Mushroom and Tofu with Vegetarian Chicken Pot
Mushroom and Tofu with Vegetarian Chicken Pot
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the Chinese mushroom until soft and cut in halves
Step 2
Slice the hard tofu and cut the vegetarian chicken into bite si
Step 3
Cut the leeks into sections
Step 4
In a pan, add some oil on a medium heat, sear the tofu until golden brown on both sides then set aside
Step 5
In the same pan, add some oil on a medium heat. Sauté garlic and ginger until fragrant, add the leek, baby corn, mushroom, and vegetarian chicken, cook for about 3-4 minutes
Step 6
Add the dried bean curd, water and seasonings. Stir well and cook until the dried bean curd is soft, about 5 minutes
Step 7
Add the tofu and carrot and cook for another 3 minutes until the sauce is reduced
Step 8
Transfer to the clay pot and bring it back to boil for 1 minute. Garnish with green onions, ready to serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the Chinese mushroom until soft and cut in halves
Step 2
Slice the hard tofu and cut the vegetarian chicken into bite si
Step 3
Cut the leeks into sections
Step 4
In a pan, add some oil on a medium heat, sear the tofu until golden brown on both sides then set aside
Step 5
In the same pan, add some oil on a medium heat. Sauté garlic and ginger until fragrant, add the leek, baby corn, mushroom, and vegetarian chicken, cook for about 3-4 minutes
Step 6
Add the dried bean curd, water and seasonings. Stir well and cook until the dried bean curd is soft, about 5 minutes
Step 7
Add the tofu and carrot and cook for another 3 minutes until the sauce is reduced
Step 8
Transfer to the clay pot and bring it back to boil for 1 minute. Garnish with green onions, ready to serve