My husband brought home a couple of roasted quarter chicken left-overs from their team building activity so we are having that for lunch and I will prepare this as a side dish as I have left-over tofu and mushrooms from the Udon Stew I made the other night. I would normally freeze the tofu, but I don't really like the texture of tofu once it's frozen.
Prep Time: 30 minutes
Cook Time: 7 minutes
3/4 pound firm tofu
1 cup dried black or shiitake mushrooms, or fresh mushrooms
1 cup canned bamboo shoots
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 1/2 tablespoons Chinese rice wine or dry sherry
2 tablespoons oil
Remove the tofu from the package and drain. Cut the tofu lengthwise through the middle, so that you have two equal pieces about 1-inch thick. Cut into large cubes.
If using dried black or shiitake mushrooms, reconstitute by soaking in warm water for 20 minutes or until they have softened. Squeeze to remove excess liquid and thinly slice. If using fresh mushrooms, wipe with a damp cloth and slice.
Rinse the bamboo shoots in warm running water and drain. In a small bowl, mix together the dark soy, oyster sauce, sugar, and Chinese rice wine or dry sherry and set aside.
Heat the wok. When the wok is ready, add the oil. Add the bamboo shoots and mushrooms and stir until they are heated through. Add the tofu and the dark soy/oyster sauce/sugar/sherry mixture. Stir-fry until the ingredients are heated through. Serve hot.
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