Mushroom-Smothered Tofu

For mushroom lovers of all ages, this mildly spiced dish makes a delightful fall-weather meal served over brown rice and accompanied by a side dish of steamed fresh broccoli. Fresh enoki, or golden needle mushrooms, or cultivated white mushrooms can replace the oyster variety, if necessary.

MAKES 4 SERVINGS

16 ounces extra-firm tofu, drained

8 dried shiitake mushrooms, soaked in 1 1⁄4 cups hot water to cover 20 minutes, or until softened

Water or low-sodium vegetable broth, as needed

1 1⁄2 tablespoons peanut oil

8 fresh oyster mushrooms, stems trimmed, cut into 1⁄2-inch-thick slices

4 scallions, white and green parts separated, thinly sliced

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

2 tablespoons dark soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1⁄2 teaspoon sugar

1 tablespoon toasted (dark) sesame oil

Salt and freshly ground black pepper, to taste

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour).

Drain off the excess water. Cut tofu into 4 squares and then cut each square into 2 triangles. Turn each triangle on its longest side and cut into 3 thin triangles for a total of 24 thin triangles. Set aside. Drain the shiitake mushrooms, reserving the soaking liquid. Strain the reserved soaking liquid through a coffee filter or paper towel to remove any grit; squeeze mushrooms over filter to extract excess liquid. Add water or vegetable broth, if necessary, to equal 1⁄2 cup. Rinse the mushrooms; remove and discard the stems. Cut the caps into 1⁄2-inch-thick slices.

In a large nonstick skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the tofu and cook until browned on both sides, about 5 minutes. Remove from skillet and set briefly aside. Add the remaining 1⁄2 tablespoon peanut oil, shiitake mushrooms, oyster mushrooms, white parts of the scallions, ginger, and garlic; cook, stirring constantly, 2 minutes, or until softened and fragrant. Add the reserved mushroom soaking liquid, soy sauce, wine, and sugar and bring to a simmer. Reduce the heat to medium and add the reserved tofu, scallion greens, 1⁄2 tablespoon sesame oil, salt, and pepper; stir well to combine. Cook, stirring often, until mushrooms are tender and liquid is reduced by about half, 2 to 3 minutes. Stir in remaining 1⁄2 tablespoon sesame oil and serve at once.

{PER SERVING} Calories 212 • Protein 12g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 3g • Sodium 314mg

hancheng

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