Tofu Puffs with Egg Gravy
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 141
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 373
- Total: 40 min
- Active: 30 min
Ingredients
8 dried shitake mushrooms
1 tablespoon Chinese light soy sauce (not low-sodium)
1 tablespoon oyster sauce
1 1/2 teaspoons chicken bouillon powder
Kosher salt
1/2 teaspoon sugar
2 pinches ground white pepper
3 tablespoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, minced
1 teaspoon minced ginger
One 5-ounce package tofu puffs
3 cups 1 1/2-inch-wide slices Napa cabbage
1/2 cup snow peas, strings removed
1 large egg, lightly beaten
1/2 teaspoon toasted sesame oil
Cooked rice, for serving
Directions
- Cover the mushrooms with 2 cups boiling water in a medium bowl. Place a small plate or bowl on top to keep the mushrooms submerged. Let sit until softened, about 30 minutes. Drain, then trim off the tough, woody stems and cut the caps into thick slices.
- Meanwhile, mix the sauce ingredients: Stir 3 cups water with the soy sauce, oyster sauce, bouillon powder, 1 teaspoon salt, sugar and white pepper in a medium bowl. Combine the cornstarch with 6 tablespoons cold water in a smaller bowl and stir to combine. Set aside.
- Heat the oil in a large high-sided skillet or wok over medium heat. Add the garlic and ginger and stir for about 30 seconds. Add the sauce mixture, tofu puffs, cabbage and sliced mushrooms. Increase the heat and bring to a boil, pressing down on the tofu puffs with a wooden spoon or spatula so that they soften and absorb the sauce.
- Reduce the heat so the sauce just simmers. Add the snow peas and cook for 1 minute, continuing to press on the tofu. Give the cornstarch mixture another stir and pour it into the pan. Stir and cook until the sauce thickens to a smooth gravy. Remove the pan from the heat and drizzle in the beaten egg, then stir immediately to develop small strands of cooked egg. Stir in the sesame oil. Transfer the mixture to a shallow serving bowl and serve with rice.