This recipe is using salt-preserved tofu. It requres one night for preparation, but it worth trying with creamy texture and cheese-like aroma. Of course, it is very tasty to eat the salt-preserved tofu only (without cooking).
SERVINGS : 2
1/2 tbsp salt
60g favorite shellfish (such as clam, scallop and mussel), chopped
5 mushroom, sliced
1 clove of garlic, chopped
200cc olive oil
Salt and black pepper to taste
As a preparation, make a salt-preserved tofu. Sprinle tofu with salt. Cover tofu with a paper towel, and put it into bawl . Let it sit overnight in the refrigerator. Next morning, it becomes salt-preserved tofu. Discard water which have seeped out.
1. Heat olive oil and garlic in a sauce pan.
2. Add shellfish, mashrooms and shrimps.
3. When it gets cooked through, add salt and black pepper to taste.
4. Add salt-preserved tofu. Turn off the heat when it is boiled.