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Categories:
shiitake mushrooms peanut oil garlic shiitake mushrooms rice wine vinegar mushroom soaking water sesame oil soy sauce hoisin sauce tomato cornstarch water
Viewed: 92 - Published at: 6 years agoIngredients
- 8 shiitake mushrooms or Dried Chinese black, 8 to 12
- 1 block firm tofu
- 2 tablespoons peanut oil
- 2 teaspoons chopped garlic
- 3/4 pound shiitake mushrooms or Fresh white, stems removed from the Salt to taste
- 3 tablespoons rice wine vinegar
- 1 cup mushroom soaking water plus vegetable stock to
- toasted sesame oil 2 teaspoons Dark
- 1 tablespoon soy sauce
- 3 tablespoons hoisin sauce
- 1/2 cup tomato Chopped, fresh or canned
- 2 teaspoons cornstarch dissolved in:
- 2 tablespoons water
- 2 scallions including the greens, sliced diagonally, o
Method
- Put the dried mushrooms in a bowl with warm water to cover and let soak for 20 minutes or until soft. Reserving the soaking water, remove the stems from the mushrooms and cut the caps into quarters.
- Cut the drained tofu into 1/2-inch cubes.
- Heat a wok, add the oil and swirl it around the sides. When it's hot, add the garlic. Stir-fry for 30 seconds. Add the fresh and dried mushrooms and 1/2 teaspoon salt and stir-fry for 2 minutes. Add the vinegar, the 2 cups mushroom water plus stock, sesame oil, soy sauce, hoisin sauce and tomato.
- Stir everything together, then add the tofu. Lower the heat and simmer for 4 minutes. Add the dissolved cornstarch and cook until the sauce is thickened, another minute or so.
