Bean Curd With Black Mushrooms In Oyster Sauce

Recipe Ingredients

3		Firm tofu - (about 3 pounds)
12		Dried Chinese black mushrooms
1 cup	237ml	Peanut or vegetable oil
		Sauce
1/2 cup	118ml	Chicken broth
1/4 cup	59ml	Mushroom soaking liquid
4 tablespoons	60ml	Soy sauce
2 tablespoons	30ml	Oyster sauce
2 tablespoons	30ml	Rice wine or sake
1 teaspoon	5ml	Sugar
1/4 cup	36g / 1.3oz	Chopped scallion - cut into 1 inch pieces
1 tablespoon	15ml	Cornstarch whisked with 3 tablespoons water
2 teaspoons	10ml	Toasted sesame oil

Recipe Instructions

Rinse tofu lightly and drain; trim off any hard edges. Wrap in paper towels or clean dish towel and weight with skillet or cans. Set aside for 30 minutes to press out excess liquid. Unwrap and slice in half horizontally, holding cleaver parallel to work surface. Cut each piece diagonally to form triangles. Soak dried mushrooms in hot water to cover for 20 minutes. Remove and discard stems, and cut caps in half. Set aside 1/4 cup strained soaking liquid for sauce.

Heat a wok, add oil and heat to 375F. Add tofu triangles, a few at a time, and deep-fry until golden brown, turning once; using a slotted spoon, remove and drain. Repeat until all tofu is fried. Drain off oil reserving 1 tablespoon. In a bowl combine sauce ingredients, whisking until sugar dissolves. Reheat wok, add reserved tablespoon of oil and heat until very hot. Add scallions and mushrooms, and stir-fry until fragrant, about 10 seconds. Add sauce and bring to a boil. Add tofu and heat. Stirring constantly, gradually add enough cornstarch mixture for sauce to thicken; stir in sesame oil and toss lightly. Transfer to a warmed platter and serve immediately.

From Taste Show # TS4667

Source:
David Rosengarten

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.