Tofu And Mushroom Delight
Tofu and Mushroom Delight
Yield: 8 portions
Tofu, firm 16 oz.
Soybean oil 2 tablespoons
Garlic clove, minced 1
Onion, yellow, sliced 1 cup
Button mushrooms, sliced 8 oz.
Shiitake mushrooms, *sliced 1/2 cup
Water 3 tablespoons
Cornstarch 2 tablespoons
Oyster sauce 2 tablespoons
Soy sauce 2 teaspoons
Sugar 1/2 teaspoon
Salt 1/4 teaspoon
White pepper 1/8 teaspoon
Green onion, thinly sliced garnish
Sweet red peppers, thinly sliced garnish
Yellow peppers, thinly sliced garnish
Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water. Cut tofu into 1-inch cubes.
Heat wok or heavy skillet until hot over high heat.
Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.
Add broth and tofu. Bring to a boil and cover with pan lid.
Steam cook 1 minute and remove cover.
Add oyster sauce, soy sauce, sugar, salt, and white pepper.
Mix water and cornstarch. Add cornstarch solution to stir-fry, stir until thickened.
Serve family-style with freshly cooked rice or on noodles as a balanced meal.
Suggested garnish: thin slices of green onion, red and yellow peppers.
*When using dried shiitake mushrooms, rehydrate in water and slice.