Tofu and mushrooms in ginger and oyster sauce

Name: How to cook Tofu and mushrooms in ginger and oyster sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Tofu and mushrooms in ginger and oyster sauce

My wife long ago figured out that the best way to get me to cook something I don't necessarily want to is to challenge me. That was the case with tonight's dinner. She innocently requested that I ask my mom to make her tofu in oyster sauce dish. What? Did you forget who you live with, woman? Even though I'm not a tofu fan, I immediately set out to make tofu in oyster sauce for my wife. I'm such a puppet.

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

350 g

button mushrooms, quartered

shallot, finely sliced

3 cloves

garlic, finely diced

green onions (white and light green parts only), chopped

thumb-sized nub ginger, cut into matchsticks

400 g

pressed tofu, cut into 2 cm chunks

1 1/2 tbsp

cornstarch, plus another 1/2 tsp

2 tbsp

oyster sauce

1 tbsp

mirin

Cooking instructions

* Step 1

Add a splash of veg oil to a large nonstick pan on medium-high heat. Fry the mushrooms until browned, about 3 minutes. Add the shallot, garlic, green onion, and ginger and continue frying another 3 minutes until aromatic. Remove everything to a plate and set aside.

* Step 2

In a bowl, toss the tofu with 1 1/2 tbsp cornstarch and a pinch of salt. Refresh the oil in the pan, and fry the tofu until browned on all sides. This should take about 5 minutes.

* Step 3

Return the mushrooms and aromatics to the pan. Add 2/3 cup water, as well as the oyster sauce and mirin, and several grinds of freshly cracked black pepper. Toss to coat everything in the sauce, then simmer 2 minutes.

* Step 4

Make a slurry by whisking the remaining 1/2 tsp cornstarch with a few tbsp water. Stir the slurry into the pan and simmer a final few minutes until the sauce thickens. Sprinkle sesame seeds on top when serving. Goes great piled on top of simply steamed or fried bok choy and a side of rice.

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