Chinese Mushroom Smothered Bean Curd Aka Tofu

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Quarter your bean curd squares then cut into 2 triangles. Turn each on longest side and cut thru to make 3 thin triangles from each. Set aside.
  • Cover mushrooms with 3/4 cup boiling water and soak 1 hour. Lightly squeeze to let liquid drain back into bowl [NOTE this is where you get the mushroom liquid. The soaking water not the rinse step] then rinse briefly and squeeze dry. Destem and cut cap into 1/2 inch wide slices. Place scallions, ginger, mushrooms and curd on work tray. Measure mushroom liquid if you are short 1/2 cup add some stock or water.
  • Heat large heavy skillet over high until hot. add oil. Swirl. heat for 15 seconds. Lower heat to med and place scallions and ginger in and stir rapidly a few times. Add the sherry, soy, sugar and mushroom liquid. As it sizzles to boil add mushrooms and bean curd. Turn gently a few times. Adjust heat to maintain gentle simmer. Cover and simmer for 10 to 12 minutes. Turn contents half way thru.
  • You should be minus the liquid or close to it at this point. Add the oil and turn once more. The serve.
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