You may have noticed a ton of Chinese recipes this week. It’s because my mom taught me a whole bunch on Monday, and normally I would have spread out the posts, but then we got sick, and these are all I have. Without these, the blog wouldn’t have been updated this week, or it would have been about saltines, ginger ale, and the flavors of different cold and flu medicines.
So here’s another great vegetarian recipe, healthy and flavorful. It’s a full meal if you throw it on some rice, or it’s a nice tofu course for a family-style meal. Left-overs can be kept in the fridge, and then it reheats wonderfully in the microwave.
Tofu and Mushrooms
~3 main courses or 8 side servings
- 3 dried shitake mushrooms
- 5 teaspoons vegetable oil
- 2 king oysters, cut in 1/2″ thick pieces (about 2 1/2 cups)
- 6 1/2 tablespoons vegetarian oyster sauce
- 1 teaspoon sugar
- 3 blocks tofu, cut into 1.5″x1.5″x1″ pieces
- 1/2 cup (2″) scallion segments
- 2 cloves garlic, minced
- rice to serve
Instructions –
1. Place shitake mushrooms in a small bowl and cover with water. Allow to sit for an hour. Cut into 1/2″ thick slices and reserve the liquid.
2. Heat oil in the wok on high heat. Saute king oyster mushrooms by swirling around for a minute. Stir in shitake mushrooms. Add vegetarian oyster sauce, sugar, and 7 tablespoons of the reserved mushroom liquid.
3. Stir in tofu and bring to a boil. Turn down to a simmer and cook for 10 minutes, stirring occasionally. Stir in scallion and garlic. Serve with rice.
this could be a good vegetarian dish too.
Looks yummy. What kind of tofu do you use, and do you drain/press it? I never have good luck with tofu, it’s always falling apart when cooked, even if i get extra firm.
MK, I use lots of different types of tofu. This one was fresh firm tofu. I’m in NY so we have lots of good tofu available to us so I don’t use the boxed ones that often. I sometimes drain/press tofu, like in this recipe for Baked Tofu. You do have to be careful with tofu because it can break easily. What kind are you using?
Ben was just talking about making me eat tofu.
Thanks for this great recipe!
hope you are feeling better now…nothing like food one has grown up with when one is unwell
Wow that looks delicious! It reminds me a recipe that I make which is sweet and spicy. With the oyster sauce I mix soya sauce, honey and hot red pepper flakes! It gives you just enough sweet with a nice kick of spicy. Thanks for sharing!
– Brittany
This is another one of your recipes I’m going to have to try! It’s easy enough. 🙂 I just made Ma Pow Tofu the other day, but cheated and used packaged sauce.
I usually just get extra firm tofu in a box (like Nasoya or similar) and sometimes press/drain it too. But it still breaks or becomes mushy. I’m Chicago, so hopefully I’ll be able to find some fresh tofu. Thanks for the tip 🙂