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Frozen Tofu and Dried Black Mushroom
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Tofu braised with tangy sauce made with black mushroom, bamboo shoots.
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Ingredients:
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
Instructions:
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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