두부 표고버섯볶음
Serves 1
Directions
- 1Pour the sauce with chili in a pan with fried tofu and mushrooms.
- 2Dice the tofu and shiitake mushrooms into bite-size pieces.
- 3Drain moisture from tofu.
- 4Coat with potato starch.
- 5Fry the tofu until golden brown.
- 6Fry the shiitake mushrooms until golden brown.
- 7Mix sugar, soy sauce, cooking wine, water, pepper, and chili.
- 8Add the seasoning and stir-fry.
Ingredients
- 300 g 두부
- 5 개 표고버섯
- 1 개 홍고추
- 1 개 청양고추
- 감자 전분 가루
- 1 T 설탕(대체당)
- 2 T 간장
- 1.5 T 맛술
- 2 T 물
- 후추
- 고추
Equipment
knifecutting boardbowlspoonpan
Tips
- If you’re putting it on the table for guests, grill the tofu and mushrooms first, then add the seasoning just before serving.
- Spring shiitake mushrooms that have endured the cold winter have firm and chewy flesh. Usually, shiitake mushrooms are grown in sawdust, but even if they cost a little more, try purchasing those grown slowly on real oak trees. The aroma and chewy taste are much better.
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