How to Prepare Delicious Tofu With Salmon And Carrot In Chicken Broth

Tofu With Salmon And Carrot In Chicken Broth. Cooked together with shiitake mushrooms and carrots, and garnished with green leaves, it is a good looking, flavoursome dish. Pour in the chicken broth and stir. Add in the Maggi seasoning, fish sauce, and white pepper.

Right before you're ready to serve, add in the tofu and chicken. Melt the butter in a stockpot over medium heat. Pour in the broth and bring to a boil over high heat. You can have Tofu With Salmon And Carrot In Chicken Broth using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tofu With Salmon And Carrot In Chicken Broth

1. Prepare 1 packages of 2 square silky tofu.
2. Prepare 2 cup of chicken stock or ant stock.
3. It's of salmon and carrot.
4. You need 1 dash of salt and black pepper.
5. You need 1 cup of grated carrot.
6. Prepare 1 cup of grilled salmon flake.
7. Prepare of garnish.
8. It's 1 tbsp of fresh dill.

Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. The cut up chicken breast pieces were put in a separate non-stick skillet and browned a bit, then a tablespoon of soy sauce was added. Keeping the chicken separated from the vegetables allows any vegetarians to skip the chicken and just add some of the tofu. Everybody is kept happy this way.

Tofu With Salmon And Carrot In Chicken Broth instructions

1. steamed silky tofu with 2 cup chicken broth for 10 minute and set aside.
2. Drain tofu and set aside.
3. broil salmon and carrot for 20 to 35 minute then mix well and season with salt and pepper.
4. Drain tofu and Slice tofu into half then garnish with flake salmon and carrot.
5. top with tofu and then salmon and carrot with chicken broth and fresh dill.

Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid over-crowding the pan and hindering browning. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal.