- 4
Ingredients
- 6 dried black mushrooms
- 1/2 package regular-firm tofu - (7 oz pkg) drained
- 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- 1 small zucchini sliced
- 1/2 cup sliced bamboo shoots
- 1 leek, white part only cut 1/2" rings
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in
- 2 teaspoons water (optional)
Preparation
Step 1
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Leave caps whole. Cut tofu into 3/4-inch cubes. Place tofu in a bowl with soy sauce and stir gently to coat. Sprinkle cornstarch over tofu then stir to coat all sides.
Place a wide non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook until golden brown on all sides, about 3 minutes. Remove and drain on paper towels.
Place a wok over high heat until hot. Add remaining 1 tablespoon cooking oil, swirling to coat sides. Add mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 minutes. Add a few drops of water if wok appears dry. Add tofu and cook for 1 minute.
Place vegetable mixture in a clay pot or 2-quart pot. Add broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer until vegetables are tender, 6 to 8 minutes. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens.
This recipe yields 4 servings.