Sauteed Mushrooms and Tofu, Quart Wok

7 quart Wok

Sauteed Mushrooms and Tofu

Serves: 4-6

Ingredients:

1 package (14 ounces) firm tofu, drained

Sauce:

2/3 cup vegetable broth

1 1/2 tbsp. hoisin sauce

1/2 tsp. sesame oil

2 tbsp. cooking oil

1 leek (1-inch diameter), white part only, cut into 1/4-inch- thick rounds

1 serrano or jalapeno chili pepper, thinly sliced

1/2 pound small white button mushrooms, halved

1/2 pound portobello mushrooms, sliced into 1-inch squares

6 medium fresh shiitake mushrooms, stems discarded, quartered

1 1/2 tsp. cornstarch dissolved in 1 tbsp. water

Method:

1.Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds.

2.In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil.

3.Turn the temperature control dial to “3.” Add 1 tablespoon cooking oil, swirling to coat sides. Once heated, add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat.

4.Turn the temperature control dial to “5.” Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce.

5.Reduce heat to “1 or 2”, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook and continue to stir until sauce boils and thickens.

6.To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center.