Preparation and Cooking
Cut the tofu into 1" squares and
let them dry of water. Heat a stir-fry pan with oil until white smoke appears,
fry the tofu squares until the skin are golden (a). Cut the bamboo shoots
into small slices (b). Boil the eggs then remove the shells (c).
In a pan, use 1 Tbsp sugar and
heat to golden brown, pour 3 cans of
the coconut soda and cook until boil. Add in the garlic, boiled eggs, bamboo shoots, and mushroom powder. Turn the heat down to med-low and simmer for
another 15 minutes until the eggs and the bamboo well soak with the broth. Last, add in
golden tofu squares, turn off the heat, submerge the
tofu squares in the broth. And it is ready to be served. This dish (d) is
best served with either sliced cucumber (e) or pickled mustard greens (f).
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