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Tofu and Mushroom Delight Recipe
| Tofu, firm | |
| Soybean oil | |
| Garlic clove, minced | |
| Onion, yellow, sliced | |
| Button mushrooms, sliced | |
| Shiitake mushrooms, *sliced | |
| Water | |
| Cornstarch | |
| Oyster sauce | |
| Soy sauce | |
| Sugar | |
| Salt | |
| White pepper | |
| Green onion, thinly sliced (garnish) | |
| Sweet red peppers, thinly sliced (garnish) | |
| Yellow peppers, thinly sliced (garnish) |
Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water.
Cut tofu into 1-inch cubes.
Heat wok or heavy skillet until hot over high heat. Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute. Add broth and tofu. Bring to a boil and cover with pan lid. Steam cook 1 minute and remove cover.
Add oyster sauce, soy sauce, sugar, salt, and white pepper. Mix water and cornstarch. Add cornstarch solution to stir-fry, stir until thickened.
Serve family-style with freshly cooked rice or on noodles as a balanced meal. Suggested garnish: thin slices of green onion, red and yellow peppers.
*When using dried shiitake mushrooms, rehydrate in water and slice.
