I am making a pepper and salt roast chicken and I wanted a side dish. The kids really like mushrooms so I chose oyster mushroom. The mushrooms are fairly pricey so I am stretching the dish by adding tofu.
Last week I made a hoisin based sauce that worked really well with turkey meatballs. I thought it would go equally well with mushrooms and tofu.
After Dinner Note: And it did!
Karl’s Tofu and Oyster Mushrooms
12 oz. firm tofu, diced
2 Tbs. peanut oil, separate uses
1 lb. oyster mushrooms
¼ lb. ground pork (leave out for Vegan/vegetarian)
6 green onions, coarsely sliced, white parts and green parts kept separately
3 cloves garlic, minced
1. Put the sauce ingredients into a small cup. Mix well and set aside.
2. Remove the tofu from the container and press it between two plates.
Tip: I put the tofu block on a large dinner plate and la a smaller plate on top. The I put a weight on the top plate and let it sit for at least one hour. This presses much of the excess moisture out of the tofu and allows it to brown when you cook it.
3. Slice the tofu into a half inch dice.
4. Put one tablespoon of oil into a large sauté pan or wok and heat until the oil is shimmering.
5. Add the tofu and stir fry it, until it is lightly browned on several sides. Remove the tofu to a bowl.
6. Add the rest of the oil to the pan and stir fry the mushrooms, about four minutes. Remove the mushrooms to the bowl.
7. Add the pork, white parts of the onions, and garlic to the pan and stir fry until the pork is browned.
8. Stir in the reserves sauce and cook, stirring, for one minute.
9. Add the tofu, mushrooms and most of the green parts of the onions. Toss to coat and reheat the tofu and mushrooms, about two minutes.
Tip: Reserve about two tablespoons of the green onions as garnish.
10. Transfer to a serving bowl, garnish with the remaining green onions and serve hot.