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Sauteed Mushrooms and Tofu
Serves: 4-6
Ingredients:
1 package (14 ounces) firm tofu, drained
Sauce:
2
/3 cup vegetable broth
1
1
/2 tbsp. hoisin sauce
1
/2 tsp. sesame oil
2 tbsp. 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 tsp. cornstarch dissolved in 1 tbsp. water
Method:
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.
2. In a bowl combine
2
/3 cup vegetable broth, 1
1
/2
tablespoon hoisin sauce and
1
/2 teaspoon sesame oil.
3. Turn the temperature control dial to “3.” Add 1
tablespoon cooking oil, swirling to coat sides. Once
heated, add tofu and cook, turning once, until golden
brown, about 1
1
/2 minutes on each side. Remove pan
from heat.
4. Turn the temperature control dial to “5.” Add remaining
1 tablespoon oil, swirling to coat sides. Add leek, chili
pepper and all mushrooms. Stir-fry for 1 minute. Add
sauce.
5. Reduce heat to “1 or 2”, cover and simmer until
mushrooms are tender, about 5 minutes. Add cornstarch
solution. Cook and continue to stir until sauce boils and
thickens.
6. To serve, arrange tofu in a circle around the edge of a
serving platter. Place mushroom mixture in the center.
7
7 quart Wok