Chinese Entree
Source:
Prep Time:10-30 Minutes
Servings:4
This is a vegetarian version of the dish. If you want to add meat in addition to tofu, saute 1/2 pound of ground beef or pork seperately and add it when putting in the tofu.
Ingredients:
| 2 | tablespoon | soy sauce |
| 1 | tablespoon | hoisin sauce |
| 1 | teaspoon | brown sugar |
| 3 | tablespoon | canola oil |
| 1 | tablespoon | fermented black soy beans |
| 3 | clove | garlic |
| 3 | scallion |
|
| 8 | shitake mushroom (dried) |
|
| 1 | pound | tofu, firm |
| 1 | tablespoon | cornstarch |
| 1 | tablespoon | sesame oil |
| 1/2 | cup | vegetable stock |
| 1 | tablespoon | chile garlic paste |
Directions:
1. Soak the fermented black beans in a cup of water for 5 minutes, then drain it and chop it finely. Also, soak the shitake mushrooms in a bowl of warm water for 30 minutes, then remove it from the water and cut off the hard stems from the caps.
2. Combine the soy sauce, chili garlic paste, garlic, and fermented black soy beans in a small bowl. In a separate bowl, combine the stock, sugar, and hoisin sauce.
3. Heat the oil over medium high heat, add the chili paste-soy sauce mixture. After 20 seconds or so, add the stock mixture and let simmer for 2-3 minutes.
4. Add the mushrooms and tofu. When they are heated through, add the cornstarch (mixed with equal amount of water). Drizzle the sesame oil on top, cook till sauce thickens. Add scallions and serve over rice.
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