Equipment
* optional
Ingredients
Main
- 8 shiitake mushrooms, dried
- 450 g tofu, cut into 1cm thick slices
- 500 ml vegetable oil
- 1 garlic, finely chopped
- 120 g peas
- 15 ml sesame oil
- 3 scallion, finely chopped
Sauce
- 3 g cornflour
- 120 ml vegetable stock
- 5 ml soy sauce
- 10 ml dark soy sauce
- 9 g sugar
- 45 ml vegetarian oyster sauce
Serving
- white rice, steamed
Nutrition (per serving)
Method
Place dried shiitake mushrooms in a mixing bowl with warm water for 30 minutes. Trim and discard the tough stems, then return the caps to the soaking liquid.
Pat the tofu slices dry. Heat the vegetable oil in a wok to 180°C (350°F). Fry the tofu until golden brown on both sides, about 6 minutes. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
In a small bowl, whisk the cornflour with 15ml of vegetable stock. In a separate mixing bowl, combine the remaining vegetable stock, soy sauce, dark soy sauce, sugar, and vegetarian oyster sauce.
Drain and squeeze excess liquid from the mushrooms. Heat 15ml of fresh oil in the wok over high heat. Sauté the garlic for 30 seconds. Add the mushrooms and stir-fry for another 30 seconds.
Add the fried tofu to the wok. Pour the sauce mixture over the tofu and mushrooms. Cover the wok, reduce heat to low, and simmer for 8 minutes. Add the peas and simmer, covered, for 2 more minutes.
Remove the wok from the heat and stir in the cornflour mixture. Return to low heat and stir gently until the sauce thickens and becomes glossy. Stir in the sesame oil.
Plate the tofu and mushrooms. Serve immediately with steamed rice and garnish with chopped scallions.
Chef's Notes
- For the crispiest tofu, ensure it's well-drained and completely dry before frying. Using extra-firm tofu will also yield better results.
- Rehydrating shiitake mushrooms in warm water rather than hot will help preserve their delicate flavor and aroma.
- Don't overcrowd the wok when frying the tofu; fry in batches if necessary to ensure even browning and crispiness.
- Taste and adjust the sauce seasoning before thickening. The balance of soy sauce, dark soy sauce, and vegetarian oyster sauce is key to the dish's umami depth.
- The cornflour slurry should be added off the direct heat initially to prevent clumping, then returned to low heat to thicken gradually for a glossy finish.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Microwave until steaming or reheat in a pan over medium heat with a splash of water.
