Assorted Mushrooms with Tofu is a healthy vegetarian dish that celebrates the rich and earthy flavors of mushrooms combined with the delicate creaminess of tofu. The tofu, known for its ability to absorb flavors, soaks up the delicious umami notes from the mushrooms. This combination creates a harmonious balance of textures and tastes, making this healthy dish a wholesome and satisfying choice for mushroom and vegetarian lovers alike.
| Servings |
Servings
|
Ingredients
- 4 ounces broccoli florets about 3 cups
- 1-1/2 tablespoons Vegetable oil
- 1 teaspoon chopped ginger
- 1/4 teaspoon onion salt
- 4–6 pieces oyster mushrooms
- 6 fresh shiitake mushrooms stems removed (halved, if large)
- 4 button mushrooms stems removed
- 1/2 pkg tofu drained, cut into 8 pieces
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
Sauce
- 1/4 cup chopped cilantro
- 2 tablespoons mashed fermented bean curd
- 2 tablespoons rice wine
- 1-1/2 teaspoons sesame oil
- 1-1/2 teaspoons sugar
Ingredients
Sauce
|
|
Instructions
- Combine sauce ingredients in a medium bowl; set aside.
- Blanch broccoli in boiling water until tender-crisp, about 1 minute. Drain, rinse with cold water and drain again. Set aside.
- Place a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add ginger and onion salt; cook, stirring, until fragrant, about 10 seconds. Add all mushrooms; stir fry until mushrooms are tender, about 3 minutes.
- Carefully add tofu and sauce; reduce heat and cook until heated through. Add cornstarch solution if sauce needs to be thickened.
- Arrange broccoli in center of a serving platter. Surround with mushroom-tofu mixture.
Recipe Notes
© Yan Can Cook, Inc. 2023
Share this Recipe
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.