Tofu and Mushroom Delight

Description

Recipe from United Soybean Board

Ingredients

• 16 oz tofu, firm
• 2 tbsp soybean oil
• 1 garlic clove, minced
• 1 cup onion, yellow, sliced
• 8 oz button mushrooms, sliced
• ½ cup shiitake mushrooms, sliced (When using dried shiitake mushrooms, rehydrate in water and slice)
• 3 tbsp water
• 2 tbsp cornstarch
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• ½ tsp sugar
• ¼ tsp salt
• ⅛ tsp white pepper

Garnish

• green onion, thinly sliced
• sweet red peppers, thinly sliced
• yellow peppers, thinly sliced

Directions

1. Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water.
2. Cut tofu into 1-inch cubes.
3. Heat wok or heavy skillet until hot over high heat.
4. Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
5. Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.
6. Add broth and tofu. Bring to a boil and cover with pan lid.
7. Steam cook 1 minute and remove cover.
8. Add oyster sauce, soy sauce, sugar, salt, and white pepper.
9. Mix water and cornstarch.
10. Add cornstarch solution to stir-fry, stir until thickened.
11. Serve family-style with freshly cooked rice or on noodles as a balanced meal.