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Frozen Tofu and Dried Black Mushroom

Tofu braised with tangy sauce made with black mushroom, bamboo shoots.


1/2 cup dried black mushrooms, soaked in hot water for 15 minutes.
1/2 pound frozen tofu, thawed and squeezed dry
4 cups chicken broth plus 1 teaspoon salt
1 slice unpeeled gingerroot
8 ounces sliced bamboo shoots
salt to taste


1. Remove the mushrooms from the soaking liquid, rinse and drain. Squeeze out excess liquid, discard woody stems, and cut into quarters. Set aside.

2. Slice the tofu into 1 inch squares 1/2 inch thick. Pour the chicken broth into a sauce-pan. Add the gingerroot and bring to a boil over medium heat. Add the mushrooms, tofu and bamboo shoots.

3. Return to a boil, reduce the heat, and simmer for about 10 minutes until the mushrooms impart their flavor to the soup and the ingredients are heated. Serve hot.


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