When you pan-sear tofu, it becomes crispy and gains more flavor and a better texture. This way, it won't break apart easily when used in stir-fries. Adding the liquid used to soak dried shiitake mushrooms to the dish gives it an extra boost of rich mushroom flavor.
Tofu Mushroom Stir-Fry in the Cantonese style is a nutritious and delicious mix of earthy mushrooms and smooth tofu. When you take a bite, you'll enjoy a satisfying and comforting blend of textures and flavors. For this dish, I'm using a variety of mushrooms, including oyster, king oyster, and dried shiitake. The tofu absorbs the fantastic flavors of the stir-fry sauce like a sponge, while still staying tender and delicate.
You can choose to leave out the Chinese sausage in this recipe, transforming it into a fully vegetarian dish. This change doesn't compromise on flavor. In fact, it makes the dish even healthier and equally tasty!
Serves 2-4
Ingredients:
Tofu, firm 1 package (14 oz)
Dried Shiitake mushrooms, 4 pcs
Oyster mushroom 6oz
King oyster mushrooms 6oz
Carrots 1 pc
Chinese sausage 1 pc
Ginger 1 tsp, finely minced
Garlic, 1 cloves, finely minced
Green Onions, 3 pcs
Sauce:
Oyster sauce 1 tbsp
Soy sauce 1 tbsp
White pepper ⅛ tsp
Chicken bouillon powder ½ tsp
Sesame oil 1 tsp
Cornstarch 1 tsp + water 1 tbsp
Chapters:
0:00 - Intro
0:22 - Soak shiitake mushrooms
1:02 - Prep the vegetables
2:17 - Cut Shiitake mushrooms and save the soaking liquid!
2:57 - Prep tofu
3:52 - Prep sauce ingredients
4:07 - Pan-sear tofu for better flavor and texture
5:57 - Ready to put it together
6:29 - Add soaking liquid
7:18 - Add oyster mushrooms
7:50 - Add sauce ingredients
8:41 - Mix cornstarch with water to thicken sauce
9:29 - Enjoy!
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22 май 2024
