The method for making ear fungus stewed with tofu.

Today make something that LG likes to eat Tofu Prepared a special block of tofu Using brine instead of gypsum for setting, as usual we mostly use gypsum here, today let's change it up and try brine-set tofu The personal feeling is that the texture of this tofu isn't as tender as that set with gypsum, but it does have more resilience and a firmer mouthfeel, making it less prone to breaking when pan-fried or stir-fried, and also quite flavorful after stewing. It's rather tasty.Vegetarian dish Perfect for those on a diet, high in protein and low in fat, this dish is suitable for you.Mushroom For the preparation of braised tofu:

　　 Main ingredients: Tofu (1 piece), Mushroom (30 grams), Green and red peppers (50 grams), Chopped spring onion and garlic (20 grams) Seasonings: Appropriate amount of oil, 0.5 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce

A tablespoon of doubanjiang Wok for cooking 1. Soak the mushrooms and cut them into small pieces; also cut the tofu into small cubes.
2. Heat the wok, add oil, and pan-fry the tofu cubes until they are slightly golden and crispy.3. Add the green and red peppers and chopped spring onion and garlic. 4. Stir in a tablespoon of doubanjiang, let it cook out its flavor, then add an appropriate amount of water, along with salt, sugar, soy sauce, and oyster sauce.5. Finally, put in the mushrooms to braise. 6. When the tofu has absorbed the broth, thicken the sauce slightly with a little slurry made from cornstarch, then quickly stir-fry and serve. Tips:
When frying tofu, ensure the pan is heated properly before adding it; do not flip or move the pan frequently to avoid breaking the tofu. Fry one side until firm before flipping.

　　 The doubanjiang already has some saltiness, so be mindful of additional salt to prevent over-salting.

 Boil the wood ear mushrooms and tear them into small pieces.  Heat a wok, add oil, and fry the tofu cubes until they are crispy and fragrant.  Add the diced green and red bell peppers and garlic and scallion flakes to the pan.  Add one tablespoon of doubanjiang (fermented broad bean and chili paste), stir-fry until fragrant, then add an appropriate amount of water, and season with salt, sugar, soy sauce, and oyster sauce.  Lastly, add the wood ear mushrooms for cooking.  When the tofu has absorbed the soup, thicken the sauce with a little cornstarch slurry over high heat, stir-fry well, then remove from the wok.

Tips:

1. When frying the tofu, make sure the wok is hot first. Do not flip or shake the pan immediately after adding the tofu; use medium heat and cook until one side is firm before flipping to prevent breaking.2. Doubanjiang already has saltiness, so be cautious with additional salt to avoid making it too salty.