Stir-fried tofu and mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tofu -=OR=- deep fried tofu |
| 2 | tablespoons | Sake |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 1 | cup | Dried shiitake mushrooms, soaked in warm water for 30 minutes |
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Garlic, crushed |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
| 4 | Fresh chilies, seeded & chopped | |
| 4 | Green onions, diced | |
Directions
MARINADE
MUSHROOMS
SEASONINGS
If using regular tofu, it will need to be pressed & diced. If using deep-fried, dice it. Then, marinate the tofu for 5 minutes. Remove & reserve the marinade. Trim the mushrooms & quarter the caps. Heat the vegetable oil in a wok over high heat. Fry the tofu until it begins to change colour. Turn over & fry the other side, be careful not to break it.
(If using deep-fried tofu, it won't need as long for cooking). Remove tofu & saute garlic. Stir-fry until it begins to brown. Add the mushrooms & stir-fry for 1 to 2 minutes. Add the marinade & stir-fry for a couple of minutes. Return the tofu to the wok with all the seasonings plus ¼ c water. Cook for another 5 minutes. Add the green onions, cook 15 seconds & serve hot.