Friday, August 29, 2008

Sauteed tofu with mushrooms

This dish is perfect with jasmine rice or brown rice. However, it is very salty! If you are sensitive to salt, reduce the salted beans to 1 tablespoon.

- 1/2 packet of hard tofu, cubed, boiled for 3 minutes, drained well in colander
- 1 teaspoon minced ginger (or garlic)
- 1 tablespoon canola oil
- 2 tablespoon salted black beans or fermented soybeans
- 1/3 cup water mix with 1 tablespoon corn starch
- 1 tablespoon maple syrup or equivalent sweetener
- 1 tablespoon light low-salt soy sauce
- 1 teaspoon minced chili pepper (optional)
- 1 teaspoon sesame oil
- 8 shiitake dried mushrooms, soaked to soften, diced (or baby bellas)
- 1 tomato, 1 small cucumber, sliced

1. In a hot pan, add canola oil, ginger, pepper, stir well until brown, add mushrooms, stir well until brown, add soy sauce, blackbean, tofu stir quickly until all mixed
2- Add flour mixture, sesame oil, stir quickly, removed from stove
3- Transfer to a plate, arrange tomato and cucumber around the plate

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