Tofu Cogumelo e Sopa de Chuchu   
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Mushroom Tofu
2 mushrooms
1 block of firm tofu
Coriander
1 Leek or onion
2 Tbsp olive oil
1 pinch of salt
½ Tbsp Maggi or soya sauce
Paprika
Chayote Soup
Pocket tofu
Chayote
Red bell pepper
Filtered water
1 pinch of salt
1 Tbsp soya sauce
1 tsp-1/2 Tbsp mushroom seasoning
½ Tbsp brown sugar

Mushroom Tofu
  1. Crumble the tofu by using hand to squash it into fine kind texture. Set it aside.
  2. Chop a little bit of leeks into very fine pieces. Set it aside.
  3. Chop the mushrooms finely.
  4. Chop the coriander finely. This is optional.
  5. Cut the bell pepper into bite size.
  6. Heat about 2 tablespoon of olive oil into a pan.
  7. When the oil is hot, add in the leeks and let it brown.
  8. Add in a pinch of salt into the pan.
  9. Add in the mushroom. Stir a little bit. And let it fry for a while.
  10. Add in the tofu and then turn off the heat.
  11. Add in the coriander. Stir.
  12. Add in a little bit more Maggi or soya sauce.
  13. Stir and let the mixture dry up.
  14. Add in the black pepper. Mix.
  15. Ready to be served.
Chayote Soup
  1. Slice the chayote and the bell pepper.
  2. Tear the pocket tofu with hands into strips.
  3. Put some water into a pot about half of the pot. Boil the water.
  4. Add in a pinch of little salt.
  5. Add in a tablespoon of soya sauce.
  6. Add in about a tablespoon of mushroom seasoning.
  7. Add in half a tablespoon of brown sugar.
  8. Let it boil.
  9. Add in the bell pepper and the chayote. Stir and let it boil for another 5 minutes.
  10. Take away the bubble on top of the water to make the water clear looking.
  11. Add in the tofu and turn off the heat.
  12. Let the tofu boils in for about one minute.
  13. Pour the soup into a bowl.
  14. Sprinkle some coriander or not on top of the soup. It’s optional.
  15. Ready to be served with a bowl of rice.
 
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