Housewives can refer to the recipe for tofu stew with green pepper mushrooms to treat the family to a weekend meal. The dish is a harmonious combination of the soft texture of tofu, the crispy sweetness of fresh mushrooms and the characteristic strong aroma of green pepper bunches.
To make tofu stew with green pepper mushrooms, prepare 4 cartons of tofu, 200gr of straw mushrooms or pennywort mushrooms, 4 - 5 bunches of fresh green pepper, 1 sprig of spinach (or shallots), soy sauce (soy sauce), oyster sauce, sugar, seasoning powder, cooking oil, chili sauce, 1 red chili pepper.
Wash tofu briefly, soak in water and then cut into bite-sized squares, then fry evenly golden brown on all sides to make the skin chewy and soft and not mushy when braising. Cut off the mushrooms, soak in diluted salt water for about 10 minutes, then wash again and drain. Wash green peppers gently, keep the bunches untouched to cook to help bring a characteristic aroma.
Using a pot of earth to cook will help the dish become more delicious and keep it hotter. Heat the pot with a little cooking oil, saute scallions until fragrant, then add mushrooms and stir-fry briefly to firm the mushrooms and maintain their crispness and sweetness. Next, reduce the heat, season with a little mixture of soy sauce, oyster sauce, sugar, seasoning powder and chili sauce to add flavor.
Put the fried tofu and green pepper in a pot, stir gently. Add half a small bowl of fresh coconut water (or filtered water), cover and simmer over low heat for about 15-20 minutes. Simmering will help deeply penetrate each piece of tofu.
When the sauce in the pot is sticky and smooth, the dish is basically done. Add a few slices of red coriander chili and sprinkle a little ground pepper before eating with hot rice, you will clearly feel the fragrant aroma of tofu stew with green pepper mushrooms.
