We mostly followed this NYT:
https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu
I soaked 8 dried shitake in 1 C hot water, then squeezed them and slivered them. I used about 8-10 button mushrooms cut into quarters.
I added 1 tsp sugar.
In the future we want to add 1/2 tsp salt to the broth (because it wasn't salty enough).
I also used 2 lb tofu total.
The broth didn't thicken quite enough, so I'd maybe go 1.5 Tbsp or 2 Tbsp cornstarch slurry.
Really nice flavor other than that!
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