Đậu Hũ Sốt Nấm Tươi (Fresh Tofu with Fresh Mushroom Sauce)
80% chuẩn vị · Vietnamese
A variation that emphasizes fresh, vibrant mushroom flavor by using fresh mushrooms and a lighter sauce, often incorporating fresh herbs for brightness.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Silken or soft tofu500g
- Fresh shiitake mushrooms250g
- Ginger1 inch piece
- Garlic2 cloves
- Vegetable oil2 tbsp
- Light soy sauce2 tbsp
- Vegetable broth1/2 cup
- Sesame oil1 tsp
- Cornstarch1.5 tsp
- Fresh cilantrofor garnish
- Fresh mint leavesfor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Gently cut the silken tofu into cubes. Slice the fresh shiitake mushrooms. Mince garlic and grate ginger.
- 2
Heat vegetable oil in a pan over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- 3
Add sliced mushrooms and cook until tender and slightly browned.
- 4
Pour in the vegetable broth and light soy sauce. Bring to a gentle simmer.
- 5
Carefully add the tofu cubes to the simmering sauce. Avoid stirring too vigorously to prevent breaking the tofu.
- 6
In a small bowl, mix cornstarch with 1 tbsp of water to create a slurry. Gently stir it into the sauce to thicken slightly.
- 7
Drizzle with sesame oil. Season with salt and black pepper to taste.
- 8
Simmer for 2-3 minutes until the tofu is heated through and the sauce has thickened.
- 9
Garnish generously with fresh cilantro and mint leaves before serving.
