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 2

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.

Tofu and Mushrooms

posted by jessica at 09:11 AM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.