Wok Sauteed Mushrooms And Tofu

Recipe Ingredients

1		Firm tofu - (14 oz) - drained
		Sauce
2/3 cup	157ml	Vegetable broth
1 1/2 tablespoons	22ml	Hoisin sauce
1/2 teaspoon	2.5ml	Sesame oil
		To Finish
2 tablespoons	30ml	Cooking oil
1		Leek (1" dia), white part only - cut 1/4"-thk rounds
1		Serrano or jalapeño chili pepper - thinly sliced
1/2 lb	227g / 8oz	Small white button mushrooms - halved
1/2 lb	227g / 8oz	Portobello mushrooms - sliced 1" squares
6 lbs	2724g / 96oz	Fresh shiitake mushrooms - stems discarded, (medium)
		And quartered
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

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.

In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil.

Place a non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat.

Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook, stirring, until sauce boils and thickens.

To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9481) - from the TV FOOD - NETWORK

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