Tomato Mushroom Stew with Bean Curd

Tomato mushroom stew with bean curd


Stew Ingredients

1 tsp (6g) salt
1 tsp (4g) white pepper, freshly ground
9 (35g) shiitake mushroom, dry
1 (177g) carrot, large, peeled
2 (374g) tomato, medium
1 (324g) yellow onion, large
5 (628g) bean curd sticks, soaked
10 cups (2250g) water
2 (11g) garlic clove, whole
4 tbsps (40g) brown sugar
8 tbsps (136g) soy sauce
1 tbsp (16g) cider vinegar
1 (20g) kombu, dried


  1. Using boiling water, soak the dry shiitake mushrooms in a heat-proof glass bowl.
  2. Using a chef's knife, chop the carrot, tomatoes, and onion into bite sized pieces. Don't worry about uniformity.
  3. Cut the soaked bean curd sticks into 2-3 inch lengths.
  4. In a large pot, combine all the stew ingredients and simmer for about 1 hour.
  5. Serve while hot and top with finely chopped scallions as garnish (optional).
Tomato mushroom stew with bean curd ndata