Wok Sauteed Mushrooms and Tofu

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Wok Sauteed Mushrooms and Tofu

 

 

 

1 package (14 ounces) firm tofu, drained

 

Sauce:

2/3 cup vegetable broth

1 1/2 tablespoon hoisin sauce

1/2 teaspoon sesame oil

 

2 tablespoons cooking oil

1 leek (1-inch diameter), white part only, cut into

1/4-inch-thick rounds

1 serrano or jalapeno chili pepper, thinly sliced

1/2 pound small white button mushrooms, halved

1/2 pound portobello mushrooms, sliced into 1-inch

squares

6 medium fresh shiitake mushrooms, stems discarded,

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.

 

Yield: 4 to 6 servings

Prep Time: 18 minutes

Cook Time: 18 minutes

 

 

 

 

 

 

 

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