Name: Braised Egg Tofu with Shiitake Mushrooms
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 12 medium dried shiitake mushrooms (about 1 1/2 cups); One 2-inch piece kombu; 1/3 cup plus 1 tablespoon cornstarch; 1/4 cup canola or vegetable oil; Two 8.6-ounce tubes egg tofu, cut crosswise into 1/2-inch-thick rounds (see Cook’s Note); 3 cloves garlic, minced; 2 thinly sliced ginger coins; 1 scallion, minced, white and green parts separated; 1 medium carrot, peeled and cut 1/4 inch thick on a bias; 2 tablespoons vegetarian mushroom oyster sauce; 1 teaspoon low-sodium soy sauce; 1/2 teaspoon dark soy sauce; Kosher salt; 4 ounces snow peas (about 1 1/2 cups), trimmed; 2 medium baby bok choy (about 8 ounces), leaves separated; 3 cups cooked white rice, for serving

Directions

Add the shiitake mushrooms, kombu and 4 cups cold water to a medium saucepan, cover and bring to a boil over medium-high heat. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft, about 20 minutes.
Meanwhile, put 1/3 cup of the cornstarch in a shallow bowl. Heat 3 tablespoons of the oil in a braiser or high-sided skillet over medium heat until shimmering. Dust the egg tofu rounds in the cornstarch, shaking off the excess, and cook (in batches if necessary), turning halfway, until both sides are golden brown, about 5 minutes total. Transfer to a plate and set aside. Reserve the braiser.
Use tongs to remove the mushrooms to a cutting board and let sit until cool enough to handle, about 3 minutes. Remove the kombu with the tongs and discard. Pour the mushroom liquid into a 4-cup liquid measuring cup and add enough cold water to reach 3 cups total; set aside. Use scissors to cut off the tough stems of the mushrooms; discard. Set aside the mushroom caps.
Stir together the remaining 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl. until dissolved. Set aside.
Put the reserved brasier over medium-low heat and add the remaining 1 tablespoon oil. Add the garlic, ginger and scallion whites and cook until fragrant, about 2 minutes. Add the carrots and reserved mushroom caps, tossing with the aromatics until coated in oil, and cook about 1 minute. Stir in the oyster sauce, low-sodium soy sauce, dark soy sauce, 1/4 teaspoon salt and the reserved mushroom liquid until combined. Carefully lay the egg tofu in the sauce, increase the heat to medium high and bring to boil. Reduce the heat to low and simmer for 5 minutes.
Scatter the snow peas and bok choy leaves over the egg tofu, cover and cook until the vegetables are just tender, about 5 minutes. Drizzle in the cornstarch slurry, stirring carefully to keep the egg tofu intact, and simmer until the sauce is thickened, shiny and coats the egg tofu and vegetables, about 1 minute.
Divide among 6 plates with 1/2 cup white rice on each. Garnish with the scallion greens.

Cook’s Note

Egg tofu is usually sold in tubes and can be found in Asian grocery stores in the refrigerated aisle next to the tofu.

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