Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tablespoons of doubanjiang (spicy fermented bean paste)
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced bamboo shoots
- 2 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1 teaspoon of cornstarch
- 2 tablespoons of water
- 1/4 cup of chopped scallions
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into 1-inch cubes and set aside.
2. Heat the vegetable oil in a pot over medium heat. Add the garlic and ginger and sauté for 1 minute.
3. Add the doubanjiang and stir-fry for 1-2 minutes until fragrant.
4. Add the shiitake mushrooms and bamboo shoots and stir-fry for 2-3 minutes.
5. Pour in the vegetable broth, soy sauce, sugar, and white pepper. Bring to a boil.
6. Add the tofu cubes and gently stir to combine.
7. Reduce the heat to low and simmer for 10 minutes.
8. In a small bowl, mix the cornstarch and water to make a slurry. Add it to the pot and stir to thicken the stew.
9. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for sautéing and boiling, low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 9g
- Carbohydrates: 11g
- Protein: 11g
- Fiber: 3g
- Sodium: 700mg
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced carrots or bell peppers for more vegetables.
- Use chicken or beef instead of tofu for a meatier stew.
- Add a tablespoon of sesame oil for a nutty flavor.
Tips and tricks:
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Drain the tofu before cutting it to remove excess water.
- Adjust the amount of doubanjiang to your desired level of spiciness.
- Taste the stew before adding salt as the soy sauce and doubanjiang are already salty.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls and garnish with chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too salty, add more water or vegetable broth to dilute it.
Food safety advice:
- Make sure to cook the stew until the tofu is heated through to prevent foodborne illness.
Food history:
- Doubanjiang is a fermented bean paste that originated in Sichuan, China. It is a key ingredient in many Sichuan dishes, including mapo tofu and kung pao chicken.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese