Wok Sauteed Mushrooms and Tofu
- 1 package (14 ounces) firm tofu, drained
- 2/3 cup vegetable broth
- 1 1/2 tablespoon hoisin sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons 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 teaspoon cornstarch dissolved in 1 tablespoon water
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. In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil. Place a non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat. Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook, stirring, until sauce boils and thickens. To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center.
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