Tofu and shiitake in soy ginger sauce
Fried crispy tofu cubes, chunks of shiitake and vegetables are braised in ginger sauce, dark soy sauce, sweet soy sauce, oyster sauce, Sriracha and sesame oil.
Servings 4 people
Ingredients
- 1 block firm tofu about 300 grams / 10.5 oz
- cooking oil
- 2 shallots peeled and thinly sliced
- 4 cloves garlic peeled and minced
- 1 small carrot peeled and julienned
- 6 to 8 shiitake (rehydrated if using dried) thickly sliced
- 2 to 3 pinches salt
- 2 pinches black pepper
Soy ginger sauce
- 1 tablespoon ginger sauce (available in Asian groceries)
- 2 tablespoons dark soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Sriracha
- ½ teaspoon sesame seed oil
Instructions
- Drain the tofu and place on a plate lined with paper towels. Cover with more paper towels and place a plate on top to press out excess water. Leave for ten minutes.
- Cut the tofu into one-inch cubes.
- In a wok or frying pan, heat enough cooking oil to reach a depth of two inches.
- Fry the tofu until golden and crisp.
- Scoop out the tofu and spread on a rack.
- Heat two tablespoons of cooking oil in a frying pan.
- Saute the shallots, garlic, carrot and shiitake with salt and pepper for a minute or so.
- Toss in the fried tofu and pour in the sauce.
- Stir, set the heat to low, cover the pan and braise for five minutes.
- Optionally, top with sliced scallions before serving.
