RCI-VG.004.1435.001
Tofu and Mushroom Delight
Recipe from United Soybean Board
Prep25 min
Cook10 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- tofu16 ozfirm
- 2 tbsp
- garlic clove1 unitminced
- onion1 cupyellow, sliced
- button mushrooms8 ozsliced
- shiitake mushrooms½ cupsliced (When using dried shiitake mushrooms, rehydrate in water and slice)
- 3 tbsp
- 2 tbsp
- 2 tbsp
- 2 tsp
- ½ tsp
- ¼ tsp
- ⅛ tsp
Method
1
Cut the tofu into 1-inch cubes and gently pat dry with paper towels. Slice the button mushrooms and shiitake mushrooms, dice the onion, and mince the garlic clove.
5 minutes
2
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, cornstarch, and water until the cornstarch is fully dissolved to create the sauce. Set aside.
2 minutes
3
Heat soybean oil in a wok or large skillet over medium-high heat. Add the tofu cubes and pan-fry, turning occasionally, until golden on most sides, then remove and set aside.
6 minutes
4
In the same wok, add a little more oil if needed and sauté the diced onion over medium-high heat until softened and translucent.
3 minutes
5
Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant, taking care not to let it burn.
1 minutes
6
Add the button mushrooms and shiitake mushrooms to the wok and stir-fry until they release their moisture and begin to soften. Season lightly with salt.
4 minutes
7
Return the pan-fried tofu to the wok, pour the prepared sauce over the mixture, and gently toss everything together to coat evenly.
2 minutes
8
Continue cooking, stirring gently, until the sauce thickens into a glossy glaze that coats the tofu and mushrooms. Serve immediately over steamed rice.
2 minutes