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Slow-Roasted Firm Tofu Congee
A slow-roasted Chinese-style tofu congee with garlic and shiitake mushrooms, finished with soy sauce and Shaoxing wine, served over egg noodles.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and sear over medium-high heat until well browned, about 6 minutes.
Add the garlic and shiitake mushrooms, cooking until softened, about 7 minutes.
Stir in the soy sauce and Shaoxing wine for 4 minutes.
Cook the egg noodles separately and drain.
Let the tofu simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the egg noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
