1 cup of tofu cut into 1 cm cubes
1 cup of mushrooms, sliced
Salt to taste
2 tablespoons of olive oil
1 cup of salted bacon, cut into slices
3/4 cup of water
1 cup of black bean broth
3 tablespoons of cornstarch
2 tablespoons of soy sauce
1 cup of tofu cut into 1 cm cubes
1 cup of mushrooms, sliced
Salt to taste
2 tablespoons of olive oil
1 cup of salted bacon, cut into slices
3/4 cup of water
1 cup of black bean broth
3 tablespoons of cornstarch
2 tablespoons of soy sauce
Combine the tofu, mushrooms, salt, and olive oil in a pot
Cook slowly until the mushrooms are tender
Fry the bacon for 1 minute
Add the black bean broth and simmer for an additional 2 minutes
Strain and use the liquid, adding water if necessary to achieve 3/4 cup
Dissolve the cornstarch in 1 tablespoon of cold water
Add the liquid to the legume stew and cook until thickened
Add the soy sauce
Mix with remaining ingredients
Serve immediately
Refrigerate for up to 4 days.
