Mushroom Tofu Stew

Name: Mushroom Tofu Stew
Total time: 10 min
Yield: 810 g
Ingredients: Pan-frying Tofu 300 g; Fresh Egg 110 ea; Boiled Shiitake Mushroom 100 g; King Oyster Mushroom 300 ea

Cook 10 min Difficulty EASY 532 kcal

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Ingredients

Main ingredients

Pan-frying Tofu 300 g
Fresh Egg 2 ea
Boiled Shiitake Mushroom 100 g
King Oyster Mushroom 3 ea

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.21 g 24%

Protein 51.42 g 36%

Fat 25.75 g 40%

Serving size 810g

Cooking steps

1

Cut mushrooms and tofu into bite-size pieces.
2

Prepare vegetables such as onion, green onion, and spicy green chili.
3

Add cooking oil to a pot and stir-fry the onions and mushrooms.
4

Pour in broth or water and bring to a boil.
5

Add the tofu.
6

Season with gochujang (Korean chili paste), soy sauce, and minced garlic.
7

Add the green onion and spicy green chili, then simmer until cooked.

Mushroom Tofu Stew

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