Finally a dish that reflects the name of this blog. This is my favorite way to prepare tofu and the taste is honestly restaurant quality. I usually buy dried shiitake mushrooms and rehydrate them in a bowl of water, which only takes a few minutes. All the sauces listed below can be found at an Asian grocery store. Feel free to adjust the proportions to suit your taste. I say this serves 4, but whenever I make it my sister and I gobble it down no problem. I like to serve it with some steamed broccoli and brown rice.
1 package (15 ounces) extra-firm tofu, well drained and cut into 1x1 inch cubes
1 medium yellow onion, thinly sliced
8 shiitake mushrooms, stems removed and sliced
4 cloves garlic, minced
vegetable oil for frying
1/4 cup plum sauce
1/4 cup soy paste
1/4 cup vegetarian "oyster" sauce
1 tablespoon Chinese red chili paste
1 tablespoon sesame oil
On medium-hot, heat enough oil in a medium-sized pan to cover the bottom. Once the oil is hot, carefully add the tofu cubes. Let each side of tofu turn slightly brown (about 2-4 minutes) before flipping to another side. Repeat until all sides are are brown. Drain tofu on paper towels and set aside.
As tofu is frying, in a medium bowl, whisk together the plum sauce, soy paste, oyster sauce, red chili paste and sesame oil to make sauce.
Leave 1 tablespoon of oil in pan and reduce heat to medium. Add garlic, onions and mushrooms to pan and saute until onions are translucent (about 5-8 minutes). Add tofu and prepared sauce and stir. Let it come to a boil before reducing heat to low. Cover and simmer for 5 minutes. Remove from heat and enjoy! Yield: 4 servings
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