Wok Sauteed Mushrooms And Tofu

Wok Sauteed Mushrooms And Tofu
Wok Sauteed Mushrooms And Tofu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    package firm tofu - (14 oz) drained

  • SAUCE:

  • 2/3

    cup vegetable broth

  • 1 1/2

    tablespoons hoisin sauce

  • 1/2

    teaspoon sesame oil

  • TO FINISH:

  • 2

    tablespoons cooking oil

  • 1

    leek (1" dia), white part only cut 1/4"-thk rounds

  • 1

    serrano or jalapeño chili pepper thinly sliced

  • 1/2

    pound small white button mushrooms halved

  • 1/2

    pound portobello mushrooms sliced 1" squares

  • 6

    medium fresh shiitake mushrooms stems discarded, and quartered

  • 1 1/2

    teaspoon cornstarch dissolved in

  • 1

    tablespoon water

Directions

Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds. In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil. Place a non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat. Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook, stirring, until sauce boils and thickens. To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center. This recipe yields 4 to 6 servings.

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