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Cook time
30 minutes
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Serves
4
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Ingredients
- For the tofu
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1/2 ounce
dried porcini mushrooms
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1 1/2 cups
boiling water
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5 tablespoons
canola oil, divided
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6 ounces
button mushrooms, quartered
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1/3 cup
vegetable broth
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2 tablespoons
soy sauce
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3
cloves garlic, minced
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one
2-inch long piece of ginger, peeled and minced
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1 tablespoon
corn starch dissolved in 2 tablespoons warm water
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1
package firm silken tofu, cubed
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2 tablespoons
spicy bean paste (mine came in a mini toothpaste-esque tube—it looks like a thicker, lighter Sriracha)
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1 tablespoon
sesame oil
- For serving
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Brown rice
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Chopped fresh chives
Directions
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Stick the dried mushrooms in heatproof bowl and cover with the boiling water. Place a paper towel directly onto the top of the water, covering the whole top of bowl, to keep the mushrooms submerged. Let sit until rehydrated, about 10 minutes.
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Meanwhile, heat 2 tablespoons canola oil in a pan. Add button mushrooms and fry, stirring often, until well browned, 6 to 10 minutes. Set aside.
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Whisk together vegetable broth, bean paste, and soy sauce. Set aside.
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Retrieve rehydrated 'shrooms! Drain well, removing any stemmy or super-tough bits. Give them a rough chop and then add to the fried 'shrooms pile.
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Heat remaining 3 tablespoons canola oil in a large sauté pan over medium heat. Add garlic and ginger, pushing the mess around for a minute or two with a wooden spoon, until fragrant. Add the cubed tofu and vegetable broth mixture, and then simmer for another one to two minutes.
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Add corn starch and cook for another minute, while the sauce bubbles and thickens. Stir in mushrooms.
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Remove pan from heat, and stir in the sesame oil. Scoop a big ol' heap of the tofu/mushroom/saucy mixture over a bowl of rice, then top with a sprinkling of scallions.
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