Red-Cooked Tofu with Chinese Mushrooms-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Red-Cooked Tofu With Chinese Mushrooms

Categories: Main Dish

Yield: 4 Servings

 

8 oz Firm Tofu

3 T Dark Soy Sauce

2 T Chinese Rice Wine Or Dry

-Sherry

2 t Dark Brown Sugar

1 ea Garlic,Crushed

1 T Fresh Ginger,Grated

1/2 t Five Spice Powder

pn Szechuan Peppercorns

-Roasted And Ground

6 Dried Black Chinese

-Mushrooms

1 t Cornstarch

2 T Peanut Oil

5 -6 Scallions,Sliced Into

-1-Inch Lengths

Small And Fresh,For Garnish

dl

 

[Note: Taken from The Ultimate Chinese and Asian Cookbook by Linda

Doeser]

1. Drain the tofu, pat dry with paper towels and cut into 1-inch cubes.

Place in a shallow dish. In a small bowl, combine the soy sauce, rice

wine or sherry, sugar, garlic, ginger, five-spice powder and Szechuan

peppercorns. Pour the marinade over the tofu, toss well and let

marinate for about 30 minutes. Drain, reserving the marinade.

2. Meanwhile, soak the dried black mushrooms in warm water for 30

minutes, until soft. Drain, reserving 6 tablespoons of the soaking

liquid. Squeeze out any excess liquid from the mushrooms, remove the

tough stalks and slice the caps. In a small bowl, blend the cornstarch

with the reserved marinade and mushroom soaking liquid.

3. Heat a wok until hot, add the oil and swirl it around. Add the tofu

and sitr-fry for 2-3 minutes, until evenly golden. Remove from the wok

and set aside.

4. Add the mushrooms and white parts of the scallions to the wok and

stir-fry for 2 minutes. Pour in the reserved marinade and stir for 1

minute, until thickened.

5.Return the tofu to the wok with the green parts of the scallions.

Simmer gently for 1-2 minutes. Scatter the basil leaves on top and

serve immediately with rice noodles.

 

This was so easy and very tasty. KO

 

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