Braised Mushrooms, Chestnuts and Tofu Bowl
Ingredients
- 16 oz firm tofu
- 3 slices ginger
- 3 cloves skin-on garlic
- 5 caps dried mushrooms, softened and drained
- 1/4 cup bamboo shoot
- 1/4 cup raw red skin peanuts, boiled until slightly tender
- 1/4 cup roasted chestnuts
- 1.5 cups veggie stock
- 3 stalks scallions, chopped
- oil
- toasted sesame oil
- white pepper
- salt to taste
- cornstarch slurry (optional)
Sauce
- 2 tablespoons stir fry sauce
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
Preparation
Pan fry tofu triangles in a heated non-stick pan with 2 teaspoons oil until golden brown on each side, then season with salt and set aside.
In a heated pot with 1 tablespoon oil, sauté ginger and garlic until fragrant.
Add mushrooms and stir fry for 1 minute until aromatic.
Add the rest of the ingredients, except scallions, along with the veggie stock, sauce, and a few shakes of white pepper, and add tofu last.
Place a lid over and bring mixture to boil.
Turn heat to low-medium and let simmer until sauce is slightly reduced.
Taste and season with more salt, if needed.
For a thicker sauce, swirl in the cornstarch slurry before turning off the heat.
Garnish with scallions, a drizzle of toasted sesame oil, and serve warm with rice.
