I am horrible at translating my recipes but I will try.
Here is a recipe for a chicken and tofu "hot pot".
chicken breast sliced into 1/8 " chunks
2 cups of fresh chicken broth ( you can use veggie as well)
carrot
bok choy
mushrooms
one egg
firm tofu
In a frypan or wok heat up enough oil to coat pan (about 1/4 cup)
slice tofu into squares then half to form triangles
when oil is hot enough ( if it is too cold the tufo will absorb the oil)
fry tofu until brown on all sides
drain well on paper towels
slice, carrots and bok choy in long 1/8 " peices ( thin, but not slivered)
slice any type of mushroom you like as well as other veggies ( any kind works)
heat in the stock until tender.
In a bowl beat the one egg and drizzle it into the stock and veggies ( it should form ribbins and thicken the stock somewhat.
Add cooked chicken and tofu let simmer a few minutes.
salt and pepper to taste
you can add soy sauce, or a few drops of sesame seed oil.
Becareful of store bought stock. Try to get the ones that are not canned and look for reduced sodium and fat free.
I have experimented with this recipe by stirfying the veggies first and it was delicious.
This recipe originally used celophane noodles as well. I still use them on ocassion. But I find it still tasty without them.
I only like tofu in two ways:
1. in my smoothies, with berries and stevia
2. in my tomato bisque, cooked in the soup and then blended to a creamy consistency
