Recipe courtesy of Martin Yan
Show: Cooking Live
Save Recipe Print
Total:
36 min
Prep:
18 min
Cook:
18 min
Yield:
4 to 6 servings
Healthy

Ingredients

Sauce:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Sauteed Spinach and Mushrooms

Recipe courtesy of Valerie Bertinelli

Sauteed Mushrooms

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Sauteed Mushrooms

Recipe courtesy of Robert Irvine

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar|Gabriele Corcos

Sauteed Wild Mushrooms

Recipe courtesy of Robin Miller

Sauteed Crimini Mushrooms

Recipe courtesy of Rachael Ray

Sauteed Wild Mushrooms

Recipe courtesy of Ina Garten

Sichuan-Style Tofu with Mushrooms

Recipe courtesy of EatingWell.com

Browse Reviews By Keyword

          Latest Stories