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Categories:
shiitake mushrooms soy sauce oyster sauce sesame oil rice wine sugar freshly ground white pepper garlic scallions
Viewed: 44 - Published at: 2 years agoIngredients
- Firm tofu
- 1/4 cup dried shiitake mushrooms
- 1 tbsp soy sauce (I used reduced sodium)
- 1/2 tsp oyster sauce
- 1 1/2 tsp sesame oil
- 1 tbsp rice wine or dry sherry
- 1/2 tsp sugar
- freshly ground white pepper, to taste
- 2 cloves garlic, finely chopped
- 6 iceberg lettuce leaves, rinsed (careful not to break)
- 2 tbsp diced scallions
Method
- Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
- Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
- Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. Break it up into pieces with a spoon. Then continue breaking it up until it's in very small pieces.
- Now, you just want to cook it over medium to medium-high heat for several minutes. The primary goal is to cook off a little of the liquid in the tofu and get a little color and texture going on the surface of the tofu.
- Combine tofu and mushrooms in a bowl. Let marinate for 15 minutes.
- Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add tofu mixture; stir fry until browned, about 4-5 minutes.
- To serve, spoon 1/4 cup of the tofu into each lettuce leaf. Garnish with scallions.
