Braised Mushroom and Tofu
We stuck to a lot of vegetarian tofu during the summer days, following the tradition of classic Chinese dishes. Tofu is a great meat substitute because it can be extremely delicious when shared a similar cooking method with meat.
- 1 tablespoon of oil
- 2 teaspoons of soy sauce
- 2 garlic cloves, minced
- 1/4 teaspoon of sugar
- 2 tablespoons of black soy sauce
- Canola oil for frying tofu
- 1 tablespoon of oyster sauce
- 1/2 cup water
- 2 tablespoons of water + 1 teaspoon of cornstarch
- 1 can firm tofu
- 8-10 shiitake mushrooms (if dried, soak in lukewarm water for 20 minutes before cooking)
- 2 bunches of bok choy, washed and cut into bite-size pieces
- 1 sprig of green onions, chopped
First, cut the tofu into 1 to 2 inch rectangles and pat dry with paper towels. Heat a wok / deep fryer / pan with enough oil to submerge the tofu pieces and fry them until golden (about 10 minutes). Remove with a slotted spoon and set aside on a paper towel to soak up some of the oil.
Then, heat a medium saucepan and add 1 tablespoon of oil. Add minced garlic and sauté for about 30 seconds. Add the mushrooms, bok choy and fried tofu.
Add soy sauces, oyster sauce, sugar and water and stir.
Cover the pan with a lid, lower the heat to low and let braise for 15 minutes.
Add the cornstarch paste, stir and let the pan sit on low heat for 5 more minutes, uncovered on the stove.
Add the green onion. Happy Cooking Time.