Braised Mushrooms, Chestnuts and Tofu Bowl
Ingredients
- 16 oz firm tofu
- 3 slices ginger
- 3 cloves skin-on garlic
- 5 caps dried mushrooms
- 1/4 cup bamboo shoot
- 1/4 cup raw red skin peanuts
- 1/4 cup roasted chestnuts
- 1.5 cups veggie stock
- 3 stalks scallions
- 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 min until aromatic.
Then, add in the rest of the ingredients, except scallions (add tofu last) along with the veggie stock, sauce and a few shakes of white pepper. Place a lid over and bring mixture to boil. Turn heat to low-med 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.
