|half a bag|
How to Make Tofu Casserole with Mushrooms
Put some water in a boiling pot, tear cabbage into small pieces, cut tofu into cubes and put them in the water, sprinkle a little salt. (The surface of the water can be flush with or slightly below the surface of the dish)
After boiling the water and covering the pot on low heat for five minutes, open a bag of snack chanterelles and pour some amount into the pot. I use a 240 gram bag and I can probably do this 2-3 times.
Cover the pot again and let it simmer for 3-5 minutes and that’s it! You can sprinkle some white sesame seeds before serving, it’s super tasty! Mix it up a bit when you eat it.
Feel free to put whatever you have in the fridge, I’ve tried tofu, bok choy, cabbage, potatoes, carrots, zucchini… Wait …… practices are the same! But in the end, I think the tofu + cabbage was the best. The tofu was filled with the freshness of the fir mushrooms, and it was so good that it was heavenly!