Salmon Tofu Casserole
This dish may reduce blood pressure and edema.
2 blocks tofu
2/3 pound salmon
1 tablespoon shredded fresh garlic
4 sections green onion
1 tablespoon sliced red chilli pepper
2 cups chicken stock
2 1/2 tablespoon miso
1 tablespoon cooking wine
1/4 teaspoon sugar
1. Cut each block of tofu into 8 small squares, scald in boiling water for 2 minutes; remove and drain. Remove the bones in the salmon and cut into same size pieces; marinate in salt
for 10 minutes.
2. Heat a casserole, add 1 1/2 tablespoon oil and heat.Stir-fry salmon pieces until lighty brown. Remove. Add 1 tablespoon oil in the casserole and heat. Stir-fry (A) until fragrant. Add salmon, tofu and well-mixed (B). Bring
it to a boil over high heat. Lower the heat and simmer for about 30 minutes. Sprinkle on shredded fresh garlic and serve.