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Braised Tofu with Mushrooms and Sugar Snap Peas
By Chef Tom Fraker

Braised Tofu with Mushrooms and Sugar Snap Peas

1 half-ounce package Dried Morel Mushrooms
1 half-ounce package Dried Oyster Mushrooms
1 half-ounce package Dried Shiitake Mushrooms
1 eighteen-ounce package Organic Tofu use Extra Firm Tofu drained cut horizontally and then cubed large

For the Sauce
2/3 cup Vegetable Broth
2 teaspoons Black Bean Garlic Sauce
2 teaspoons Oyster Sauce
1 teaspoon Granulated Sugar
1/2 teaspoon Sesame Oil
2 tablespoons Extra Virgin Olive Oil
2 Chinese Leeks white part only chopped
1/2 pound Sugar Snap Peas washed and trimmed
1 1/2 teaspoon Cornstarch
1 tablespoon Water


Reconstitute dried mushrooms according to package instructions and set aside.

Place a medium size nonstick frying pan over medium-high heat. When hot, add 1 tablespoon of the olive oil followed by the tofu. Cook until the tofu is brown on both sides then remove and set aside.

To Make Sauce
In a bowl, combine the vegetable broth, black bean garlic sauce, oyster sauce, sugar and sesame oil. Set aside.

Next, over high heat, place a wok pan on the stove and heat until hot. Add the rest of the olive oil and when hot, add the leeks, snap peas and the mushrooms. Stir fry for about 1 minute.

Add the sauce, cover, reduce heat and simmer until mushrooms are tender.

Mix the cornstarch and the water together. Add to the mushroom mixture and cook until it boils and thickens, stirring often.

To serve, place the mushroom and pea mixture in a serving bowl and place on a large platter.

Place the tofu on the platter and serve.

Melissa's carries a large line of dried mushrooms so you can substitute any variety you would like. It's just a matter of preference.