- Rating:
- Servings:
- 3
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 package Organic Tofu (use Extra Firm Tofu)
Sauce
- 2/3 cup Vegetable Broth
- 2 teaspoons Black Beans - sauce
- 2 teaspoons Oyster Flavored Sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Sesame Oil
- 2 tablespoons Cooking Oil
- 1 Leeks (use white part only) cut into 1/4 inch thick rounds
- 1/2 pound White Mushrooms
- 1/4 pound Oyster Mushrooms
- 6 medium Shiitake Mushrooms stems discarded
- 1 1/2 teaspoons Cornstarch dissolved in 1 tablespoon water
Directions
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.
Combine the sauce ingredients in a bowl.
Place a non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add the tofu and cook, turning once, until golden brown, 1 1/2-2 minutes on each side. Remove pan from heat.
Place a wok over high heat until hot. Add the remaining 1 tablespoon oil, swirling to coat sides. Add the leek and mushrooms and stir-fry for 1 minute. Add the sauce, reduce heat to low, and cover, then simmer until the mushrooms are tender, about 5 minutes. Add the cornstarch solution and cook, stirring, until sauce boils and thickens.
To serve, arrange the tofu in a circle around the edge of a serving plate. Place the mushroom mixture in the center.
