Braised Tofu With Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Asian | Asian, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Firm tofu |
| 2 | c | Chinese Chicken Broth |
| 1 | c | Mushroom soaking liquid |
| reserved | ||
| 2 1/2 | T | Oyster sauce |
| 1 1/2 | T | Soy sauce |
| 1 | T | Rice wine |
| 1 | t | Sugar |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 2 | t | Corn oil |
| 1 | Leek, cut in 1" lengths | |
| 1 | T | Garlic, minced |
| 10 | Dried Chinese mushrooms | |
| 1/4 | lb | Shiitake mushrooms |
INSTRUCTIONS
Soak the Chinese black mushrooms in 1 1/2 cups hot water for 20 minutes. Drain and reserve soaking liquid. Discard stems and cut caps in half or in thirds if very large. Reserve. Remove stems from shiitake mushrooms and cut caps in half. Reserve. Wrap the tofu in paper towels or a cotton towel and place a heavy weight such as a skillet, on top. Let stand for 30 minutes to press out the excess water, then cut into 1/2-inch cubes. Combine the Braising mixture ingredients and set aside. Combine the cornstarch and water and blend well. Heat a flameproof casserole or a Dutch oven, add the corn oil, and heat until hot. Add the leek, garlic, and softened black mushrooms and stir-fry for about 10 seconds, until fragrant. Add the braising mixture and heat back to the boil. Reduce the heat to medium low, cover, and simmer for 20 minutes. Uncover, increase the heat to medium, and cook until the sauce is reduced by half. Add the constarch thickener and cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving bowl or serve directly from the pot. Serves. 6. NOTE: "In this dish, smoky mushrooms and chicken broth flavor tofu cubes and provide a rich base for the sumptuous sauce. Served with bowls of steaming rice, this dish makes a delicious and filling meal." REG 1 shared by Karin Baumgardner, Issaquah, WA Recipe by: China Express - Nina Simonds Posted to EAT-LF Digest by KGuilette@aol.com on May 26, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 68
Total Fat: 8.1g
Cholesterol: <1mg
Sodium: 360.5mg
Potassium: 476.2mg
Carbohydrates: 21.2g
Fiber: 2.7g
Sugar: 1.8g
Protein: 13.5g