Reduced fat tofu soup
Tofu 1 block | Tomatoes 2 |
Enoki mushroom 200 grams | hot pepper 1 |
Onion 1/8 pieces | Ginger 1 tablet |
White pepper 1g | Oyster sauce 1 scoop |
Light soy sauce 1 scoop | Salt 2 grams |
Beef powder 1g |
Step 1
Wash the tofu and cut into small piecesStep 2
Wash the tomatoes and cut them into small pieces, cut the onions into small pieces, and cut the ginger into thick shreds and set aside.Step 3
Cut off the old roots of enoki mushrooms, clean them, and cut them into small piecesStep 4
Wash the peppers, remove the stems, and cut the seeds into thin strips and set asideStep 5
Heat oil in a pan, add onions and ginger and stir-fry until fragrantStep 6
Add tomatoes and enoki mushrooms and stir-fry, add light soy sauce and oyster sauce and stir-fry until brownedStep 7
Add hot water to cover the ingredientsStep 8
Add white pepperStep 9
When it comes to a boil, add the tofu cubesStep 10
Turn it on again and add shredded chili peppersStep 11
Add saltStep 12
After boiling, add it, stir well and turn off the heat.Step 13
The last picture of the finished product is the reduced fat tofu soup. Thanks for watching! Tips for cooking reduced fat tofu soup1. What I use here is northern tofu. If you don’t like it, you can replace it with soft tofu or lactone tofu.
2. The types of mushrooms can be changed at will according to preference, such as king oyster mushrooms, crab-flavored mushrooms, etc.