Tofu and ? Are Always a Great Combination
Ingredients
- 1 14 oz block extra-firm tofu, pressed and cut into 1/2-inch thick slices
- 3 tbsp cooking oil
- 3 garlic cloves, minced
- 2 scallions, sliced thinly into 1-inch lengthwise strips
- 3 dried chilies, cut in half and de-seeded
- 4–5 fresh shiitake mushrooms, sliced thinly
- 1/4 cup red bell pepper, sliced finely
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce*
- 1 1/2 tbsp vegetarian stir-fry sauce*
- 1/2 tbsp Shaoxing wine (sub rice wine or dry sherry)
- 1 tbsp sugar
- 3/4 cup water
Preparation
Heat 2 tablespoons of oil in a frying pan and fry the tofu pieces until golden brown on both sides. Remove from pan
Heat remaining oil in the same pan and sauté minced garlic, scallion pieces, and chilies until fragrant, about 2 minutes. Add bell pepper and mushroom slices and stir-fry until softened, about 2 more minutes
In the meantime, whisk together soy sauces, stir-fry sauce, cooking wine, and sugar. Give it all a stir and pour the sauce into the pan, along with the 3/4 cup water. Bring to a boil, then add the previously fried tofu to the pan and reduce heat. Simmer for 5-6 minutes, until sauce is reduced and thickened. Taste and season with additional salt, if needed. Garnish with chopped scallions and serve hot with rice