Nameko Mushroom and Cheese on Warm Tofu

1. 1

   Put the tofu in a heat-proof container, cover with plastic wrap and microwave for 1 minute and 30 seconds.

2. 2

   Take out, remove the wrap and drain away the water.

3. 3

   Blanch the nameko mushrooms in boiling water.

4. 4

   As you're waiting for the water to boil, mix the chicken stock granules, soy sauce, sugar and doubanjiang in a bowl.

5. 5

   Drain off the blanched nameko mushrooms and put in the bowl and mix.

6. 6

   Poke some holes about halfway into the tofu, and pour the mixture from Step 2 on top.

7. 7

   There's a bit too much nameko mushroom in the photo.

8. 8

   Put the cheese slice on top of the tofu and microwave uncovered for 45 seconds to a minute.

9. 9

   Scatter the green onion on top and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.