Ingredients for Low-Fat Tofu Soup: Tofu 1 block, Tomatoes 2, Enoki Mushrooms 200g, Green Pepper 1, Onion 1/8, Ginger 1 slice, White Pepper 1g, Oyster Sauce 1 spoon, Light Soy Sauce 1 spoon, Salt 2g, Beef Powder 1g.
Method: Step 1: Clean the tofu and cut it into small pieces. Step 2: Wash the tomatoes and cut them into small pieces, cut the onion into small pieces, and set aside the ginger sliced into thick strips. Step 3: Trim the old roots of the enoki mushrooms, clean them, and cut into small sections. Step 4: Wash the green pepper, remove the stem and seeds, and cut into thin strips for later use. Step 5: Heat oil in a pan, add onion and ginger strips, and stir-fry until fragrant.
Step 6: Add tomatoes and enoki mushrooms, stir-fry, add light soy sauce and oyster sauce to color. Step 7: Pour in hot water to cover the ingredients. Step 8: Add white pepper. Step 9: Bring to a boil, then add tofu cubes. Step 10: Re-boil and add green pepper strips. Step 11: Add salt. Step 12: After the pot opens, mix well and turn off the heat. Step 13: Finally, present the finished Low-Fat Tofu Soup.
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Cooking Tips: 1. I used northern-style tofu here; if you prefer, you can substitute it with soft tofu or silken tofu. 2. The type of mushrooms can be changed according to taste, such as pleurotus eryngii or shiitake mushrooms. There are tricks to making delicious dishes, and each of my recipes has a little trick. You can search for ‘soup’ to directly view my recipes!
