Side Dish
2 servings
20 minutes
15 minutes
Chef Martin Yan
1 package Organic Tofu (use Extra Firm Tofu)
⅔ cup Vegetable Broth
2 teaspoons Black Beans Sauce
2 teaspoons Oyster Flavored Sauce
1 teaspoon Sugar
½ teaspoon Sesame Oil
2 tablespoons Cooking Oil
1 Leek (use white part only), cut into ¼ inch thick rounds
½ pound White Mushrooms
¼ pound Oyster Mushrooms
6 medium Shiitake Mushrooms, stems discarded
1½ teaspoons Cornstarch dissolved in 1 tablespoon water
Cut tofu in half horizontally to make 2 pieces, each about ¾ 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, 1½ - 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.
