Assorted Mushrooms with Tofu
|
|
Assorted Mushrooms with Tofu
|
| Servings |
| 4Servings |
|
|
Ingredients
- 4ounces broccoli floretsabout 3 cups
- 1-1/2tablespoons Vegetable oil
- 1teaspoon chopped ginger
- 1/4teaspoon onion salt
- 4–6pieces oyster mushrooms
- 6 fresh shiitake mushroomsstems removed (halved, if large)
- 4 button mushroomsstems removed
- 1/2pkg tofudrained, cut into 8 pieces
- 1teaspoon cornstarch dissolved in 2 teaspoons water
Sauce
- 1/4cup chopped cilantro
- 2tablespoons mashed fermented bean curd
- 2tablespoons rice wine
- 1-1/2teaspoons sesame oil
- 1-1/2teaspoons sugar
Instructions
- Combine sauce ingredients in a medium bowl; set aside.
- Blanch broccoli in boiling water until tender-crisp, about 1 minute. Drain, rinse with cold water and drain again. Set aside.
- Place a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add ginger and onion salt; cook, stirring, until fragrant, about 10 seconds. Add all mushrooms; stir fry until mushrooms are tender, about 3 minutes.
- Carefully add tofu and sauce; reduce heat and cook until heated through. Add cornstarch solution if sauce needs to be thickened.
- Arrange broccoli in center of a serving platter. Surround with mushroom-tofu mixture.
Recipe Notes
© Yan Can Cook, Inc. 2023