Đậu Hũ Non Sốt Nấm Tươi (Silken Tofu with Fresh Mushroom Sauce)
85% chuẩn vị · Vietnamese
A variation focusing on the freshness of mushrooms, using a mix of fresh varieties and a lighter sauce base. This version highlights the natural earthy flavors.
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 tofu2 blocks (about 300g each)
- Fresh shiitake mushrooms100g
- Fresh enoki mushrooms100g
- Fresh button mushrooms100g
- Shallots2, minced
- Garlic2 cloves, minced
- Neutral oil2 tablespoons
- Vegetable broth1/2 cup
- Light soy sauce2 tablespoons
- Fish sauce1 teaspoon
- Cornstarch1 tablespoon
- Water1/4 cup
- Fresh cilantro2 tablespoons, chopped
- Chili oil (optional)1 teaspoon
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare silken tofu by draining and cutting into 1.5-inch cubes. Gently steam for 5 minutes. Set aside.
- 2
Clean and prepare the mushrooms: slice shiitake and button mushrooms, separate enoki mushrooms.
- 3
Heat neutral oil in a skillet over medium heat. Add minced shallots and garlic, sauté until softened (about 2 minutes).
- 4
Add the sliced shiitake and button mushrooms. Cook until tender and lightly browned (about 5-7 minutes).
- 5
Add the enoki mushrooms and cook for another minute until slightly wilted.
- 6
Pour in vegetable broth, light soy sauce, and fish sauce. Bring to a simmer.
- 7
In a separate small bowl, mix cornstarch with 1/4 cup water to create a slurry. Gradually add this slurry to the simmering sauce, stirring constantly until it thickens.
- 8
Season the sauce with salt and black pepper to taste.
- 9
Arrange the steamed tofu on a serving dish. Spoon the fresh mushroom sauce over the tofu.
- 10
Garnish with chopped fresh cilantro and a drizzle of chili oil if desired. Serve hot.
