Stewed Tofu with Potherb Mustard

Stewed Tofu with Potherb Mustard

　　Stewed Tofu with Potherb Mustard

　　The high-quality soybeans of the Northeast produce the region’s tender and smooth tofu. Paired with potherb mustard, it can be stir-fried or stewed. The white tofu and green mustard contrast beautifully in color and texture—one soft, one firm—offering a delightful balance in every bite.

　　Ingredients: tofu, pickled potherb mustard, chicken bouillon, scallions, ginger (all in appropriate amounts)

　　Preparation Method:

　　① Cut the tofu into cubes.

　　② Place a pan over heat, heat oil to about 70% hot, add the potherb mustard and stir-fry for a few minutes. Add water, bring to a boil, then add the tofu cubes, chicken bouillon, scallions, and ginger. After the mixture comes to a rolling boil, reduce to medium heat and simmer for about 15 minutes. Since the potherb mustard has already been salted during pickling, you may skip adding salt or only add a small amount.