Tofu and Shitake Stir Fry
Ingredients
- Deep fried tofu blocks
- 1 block of firm tofu (~ 14 oz / 400 gram), cut into 6 blocks
- salt
- pepper
- corn starch (*)
- enough oil for deep frying
- The rest of the ingredients
- 2 tablespoon oil
- 1/2 (~ 200 gram) onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, bruised
- 5-8 dried shiitake, soaked in cold water overnight, thinly sliced, reserve 200 ml of soaking water
- 1 tablespoon mushroom sauce (**)
- 1/2 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing/rice wine
- tapioca slurry (1 teaspoon tapioca starch + 1 teaspoon water) (***)
- 2 scallions, thinly sliced diagonally
Instructions
- Deep fried tofu blocks
- Sprinkle tofu blocks with salt and pepper, then dust lightly with corn starch.
- Heat enough oil in a pot for deep frying. Deep fry tofu blocks until golden brown. Set aside to cool.
- Once cool enough to handle, cut each block into 2-4 smaller blocks. Set aside.
- Tofu and shitake stir fry
- Heat oil in a wok/large frying pan over medium high heat.
- Sauté onion, garlic, and ginger until fragrant and onion is translucent.
- Add sliced shiitake and mix well. Cook for 30 seconds.
- Add in the reserved 200 ml soaking water, mushroom sauce, soy sauce, salt, and ground pepper. Mix well and bring to a boil.
- Return fried tofu blocks into the wok/frying pan, mix well.
- Once the sauce boils again, add sesame oil and Shaoxing/rice wine. Mix well.
- Add tapioca slurry and keep stirring for 1-2 minutes until sauce thickens.
- Turn off heat, transfer to a serving plate, and garnish with thinly sliced scallions. Serve immediately with steamed white rice.
Notes
- (*) Can use all purpose flour, but it won't be gluten-free.
- (**) Omnivores can use oyster sauce.
- (***) Can be substituted with corn starch.
Another great recipe by https://vforveggy.com.