Winter Mushroom Tofu and Tofu Puff Casserole

Name: Winter Mushroom Tofu and Tofu Puff Casserole
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 150g Pork ribs; 2 large pieces Tofu; 50g Tofu puff; 1 handful Soaked black fungus; 6-8 pieces Fresh shiitake mushrooms; 3 pieces Coriander; 8 slice Ginger slices; 1 piece Scallion; 1 tsp Refined salt; 1/2 tsp Black pepper; 1 tsp sesame oil

A bubbling clay pot of pork rib broth filled with silky tofu, pillowy bean puffs, springy wood ears, and fresh shiitake, finished with cilantro and a drizzle of sesame oil for pure homestyle comfort.

45 minNewMedium Hot Dishes Stew Savory

Instructions

1
Pour cold water into the pot, add 4 slices of ginger, then add the pork ribs and simmer over medium-low heat until it boils;
2
Free your hands to cut the tofu into pieces about 1 cm thick, 2~3 cm in length and width;
3
Bring the pork ribs and water in the pot to a boil, then simmer over medium heat for 8–10 minutes;
4
Skim off the foam with a skimmer that has a slotted sieve.
5
Add tofu and wood ear mushrooms into the pot, and continue to simmer over medium-low heat.
6
Put two stalks of cilantro with the roots into the pot;
7
Separate the boxed tofu puffs piece by piece.
8
Cut the fresh shiitake mushrooms into pieces.
9
Add the tofu puffs and cook until they soften;
10
Pour in the fresh shiitake mushroom pieces and stir a few times;
11
Cover the pot with a lid and cook for about 5 minutes;
12
Add 1 sprig of cilantro and chopped green onion into the pot, turn off the heat, add about 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of sesame oil, stir a few times, and it is ready to serve. Enjoy!