tofu with lotus leaves and plum blossoms

Directions

1. Wash and dry the dried lotus leaves, then place them in a steamer basket. ⏱ ≈ 10 min
2. Arrange the eggs and tofu on top, and cook over low heat for about 7 minutes. ⏱ 7 min
3. (You can also use a rice cooker). ≈ 3 min
4. Finely chop the sweet potato and the fresh mushrooms. ≈ 8 min
5. Let’s put that aside for now. ≈ 3 min
6. Heat a pot, then add the ingredients one at a time and cook until browned. ⏱ ≈ 10 min
7. Pour in the broth and let it simmer. ⏱ ≈ 40 min
8. Add diluted cornstarch to the water to thicken the sauce. ⏱ ≈ 10 min
9. Once the tofu has been steamed, transfer it to a plate and then add the sauce. ⏱ ≈ 10 min