Vegan Congolese Cuisine with Chinese Sea Cap'n Sauce
There are thin tofu noodles, shiitake mushrooms, and congee in the refrigerator, so I thought I could have a simple meal with this ingredient, so I made it and ate it. ^^
1 serving
Within 10 minutes
나봄수니
Ingredients
  • Tofu noodles
    100g
  • Flag of Congo
    15g
  • Shiitake mushroom
    30g
  • a sea captain
    1TS
  • crushed garlic
    0.5TS
  • olive oil
    little
  • Sesame
    little
Cooking Steps
STEP 1/7
Because the congee is hard, soak it in water for about 5 minutes.
STEP 2/7
Rinse the tofu with water once or twice and remove the water using a strainer tray.
STEP 3/7
Wipe the shiitake mushrooms with a kitchen towel and cut them into bite-size pieces.
STEP 4/7
Squeeze the water slightly with your hands and cut it into bite-size pieces.
STEP 5/7
Grease a frying pan with olive oil and stir-fry the ingredients over medium heat for about 1 to 2 minutes.
STEP 6/7
Add the drained tofu and 1 tablespoon of sea captain.
STEP 7/7
Stir-fry it over medium heat for 1-2 minutes so that the sauce cuts well.
You soak the Congolese in water and use it. You have to soak it in the fire to make it soft.
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