Chewy Tofu with Seaweed

I don’t know about you, but I am a huge fan of tofu. This recipe combines a mixture of wonderful flavors and textures all into one! If you’re looking for a very fun and interesting recipe then here you go. The seaweed in gives a nice salty and umami flavor, while the wood ear mushrooms add earthiness and texture. Cooking with seaweed couldn’t be easier.

Its very important to soak your seaweed and rinse it maybe another time after that or else it will be TOO salty. The type of seaweed that you should look for is not the very finely cut seaweed strips that often look like they have been salted. It almost resembles the dried kelp and may even be stored next to the dried kelp but I swear that dried kelp and dried seaweed are VERY different. Kelp is usually much tougher and rubbery in texture while the seaweed is a little lighter in texture, its also a bit more slimy. Don’t be put off by the sliminess of the seaweed though. In a way its very similar to okra (except it’s not that slimy and tastes much better in my opinion). It should be a rough cut.

I also like to add lots of snow peas and spring bamboo to my recipes as they are in season right now and taste great in just about anything!

Also the tofu I chose to use is a very fun texture! Its almost like a very squishy sponge but is edible and tastes Amazing. There are a lot of different types of tofu but we can always discuss that another day. For now, I hope you get to experiment and enjoy this recipe!

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Tofu chao su with seaweed


Ingredients

• about 1/2 a package of dry algae (not the seaweed strips)

• 1 package enoki mushrooms

• handful of dried Wood ear mushrooms soaked

• 1 spring bamboo diced and boiled
• 1/4 cup chopped snow peas

• 3/4 cup chicken broth

• 2 tbsp. Soy sauce

• 1 block chewy tofu

Directions

  1. See the pan tilt very very hot and add some oil then add in both the bamboo and the tofu and stir for a couple seconds then add in the snow peas and the wood ear mushrooms and stir for about a minute adding the soy sauce
  2. Add in seaweed along with enoki mushrooms and add a pinch of sugar then add in the chicken broth and reduce heat to medium high cooking covered for about 5-10 minutes. Add salt if necessary
  3. Serve and enjoy

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