Mushroom and Tofu dish

Inspired by http://www.myeasycook.com/2012/12/mushroom-and-tofu-in-clay-pot.html

Inspired by the dish below.

This is the second time I made this dish and mom said she really liked it the first time so I made another attempt.

This second time...

I used a

• bag of Bean Curd Sticks
• bag of bean curd puffs
• fresh shiitake mushrooms (approx 25) I sliced mine
• Oyster sauce to taste (2 Tbsp?)
• Soy Sauce to taste (1 Tbsp)
• 2 cloves of garlic
• water (enough to cover)
• 1 thumb size of ginger
• cooking oil
• garlic powder (optional)
• chicken bouillon cube
• pack of enoki mushrooms

Directions"

• 1 and 2 (same)
• (Did not add bok choy because first time I added it, it got too mushy, but you can add later if you like)
• 4 and 5 (same) but also add chicken bouillon cube
• Simmer until bean curd sticks are tender
• Adjust broth to taste (I added garlic powder, but you can use whatever spices you think will taste good)
• Once dish is almost done, add enoki mushrooms and simmer a few more minutes.
• Done

Mushroom and Tofu in Clay Pot

Mushroom and Tofu in Clay Pot

This recipe dish is so good, you won't believe your mouth when you have a taste.  It's easy and fast to make and it's an enjoyment for the whole family to feast, it's um um good.

My own original recipe.
Prep Time: 15minutes / Cook Time 20 minutes

Mushroom and Tofu in Clay Pot

Ingredients:

• 2 bean curd sticks
• 10 bean curd puffs
• 6 dried shiitake mushroom
• 6 bok choy
• 2 tbsp oyster sauce or hoisin sauce if you are a vegetarian
• 1 tbsp soy sauce
• 2 cloves garlic
• 1 cup water
• 1 thumb size of ginger
• 3/4 tbsp cornstarch + 1 tbsp water
• 1 tbsp cooking oil or olive oil

Cooking Directions:

1. Soak the bean curd sticks and the dried shiitake mushrooms until soft. 
2. Then cut the bean curd and remove the stems off the shiitake mushrooms. 
3. Remove the leaves off the bok choy and cut them in halves. Soak the bok choy stems into salted water for a few minutes then rinse.
4. Peel the garlic and the ginger and crack them using the back of the knife. 
5. Fry them in one tbsp of cooking oil, then add the mushroom, the bean curd puffs and the water. When it boils, stir it in the oyster sauce and soy sauce then add the bean curd sticks.
6. Move and arrange them in a clay pot and continue cooking for another 15 minutes over low heat. 
7. Add the vegetable and gently mix them and cook for another 5 minutes. 
8. Check the water.  If it's too little, you can add a little more and taste it if they're too sweet from the oyster sauce or from the hoisin sauce. If so, you can add some more soy sauce.
9. In a small bowl, mix a tbsp of water and the cornstarch and pour it into the clay pot, allow them to cook until the juice thickens, then turn off the heat. 
10. Serve and enjoy this delightful dish.

How to make delicious shiitake mushroom and tofu in clay pot