Wok Sauteed Mushrooms and Tofu |
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Prep Time: 18 Minutes Cook Time: 18 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
1 package (14 ounces) firm tofu, drained |
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 |
Directions:
1. 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.
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