Wok Sauteed Mushrooms And Tofu
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
400 g
Firm Tofu (drained)2 cup
Vegetable Broth1.5 tbsp
Hoisin Sauce1 tsp
Sesame Oil2 tbsps
Cooking Oil1
SerranoDirections:
1
Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick
2
With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds
3
In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil
4
Place a non-stick frying pan over medium heat until hot
5
Add 1 tablespoon cooking oil, swirling to coat sides
6
Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side
7
Remove pan from heat
8
Place a wok over high heat until hot
9
Add remaining 1 tablespoon oil, swirling to coat sides
10
Add leek, chili pepper and all mushrooms
11
Stir-fry for 1 minute
12
Add sauce
13
Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes
14
Add cornstarch solution
15
Cook, stirring, until sauce boils and thickens
16
To serve, arrange tofu in a circle around the edge of a serving platter
17
Place mushroom mixture in the center