Recipe courtesy of Martin Yan

Wok Sauteed Mushrooms and Tofu

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  • Total: 36 min
  • Prep: 18 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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Ingredients

1 package (14 ounces) firm tofu, drained

Sauce:

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

Directions

  1. 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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