Mushrooms and tofu in hoisin sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Dried Chinese black or shiitake mushrooms; (8 to 12) | |
| 1 | Block Chinese-style firm tofu (20 ounce) drained; or 2 boxes silken firm tofu, (10 ounce) | |
| 2 | tablespoons | Peanut oil |
| 2 | teaspoons | Chopped garlic |
| ¾ | pounds | Fresh white or shiitake mushrooms; stems removed from the shiitakes, caps quartered |
| Salt to taste | ||
| 3 | tablespoons | Rice-wine vinegar |
| Mushroom-soaking water plus vegetable stock to make 2 cups | ||
| 2 | teaspoons | Dark; (toasted) sesame oil |
| 1 | tablespoon | Soy sauce |
| 3 | tablespoons | Hoisin sauce |
| ½ | cup | Chopped tomato; fresh or canned |
| 2 | teaspoons | Cornstarch; dissolved in: |
| 2 | tablespoons | Water |
| 2 | Scallions including the greens; sliced diagonally (optional garnish) | |
Directions
Put the dried mushrooms in a bowl with warm water to cover and let soak for 20 minutes or until soft. Reserving the soaking water, remove the stems from the mushrooms and cut the caps into quarters.
Cut the drained tofu into ½-inch cubes.
Heat a wok, add the oil and swirl it around the sides. When it's hot, add the garlic. Stir-fry for 30 seconds. Add the fresh and dried mushrooms and ½ teaspoon salt and stir-fry for 2 minutes. Add the vinegar, the 2 cups mushroom water plus stock, sesame oil, soy sauce, hoisin sauce and tomato.
Stir everything together, then add the tofu. Lower the heat and simmer for 4 minutes. Add the dissolved cornstarch and cook until the sauce is thickened, another minute or so.
Served garnished with the scallions, if desired. (4 to 6 servings).
Dark, glossy hoisin sauce jazzes up tofu and makes this vegetarian dish a winner. Serve it over noodles with a simple steamed vegetable, and dinner's a cinch. From "Vegetarian Cooking for Everyone" by Deborah Madison (Broadway, 1997). By Candy Sagon.
Recipe by: The Washington Post ¾/98 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998