Wok Sauteed Mushrooms And Tofu
- 1 package firm tofu - (14 oz) drained
- 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
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.