This flavorful presentation of tofu and mushrooms, two vegetarian staples, goes well with brown rice in this vegan dish. What? You don't know how to cook tofu? Here's how to press and cook tofu.
8 dried shiitake mushrooms
2 tablespoons sesame oil
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 green onions, cut into 1⁄4-inch
pieces, roots and tough tips discarded
1 (12- to 14-ounce) package firm tofu, cut into 1⁄2- to 1-inch cubes
2 tablespoons cold water
1 tablespoon powdered kudzu, arrowroot, cornstarch, or other thickener
1 tablespoon soy sauce, or to taste
1 teaspoon lemon juice, or to taste (optional)
1. Soak the shiitake mushrooms in 1 1⁄2 to 2 cups of water for 20 minutes, or until soft. Drain, reserving the liquid for later use. Cut off and discard the stem, if desired, and slice the remainder into 1⁄4-inch pieces.
2. Heat the oil in a wok or skillet over medium-high heat. Add the ginger and garlic and cook for 30 to 60 seconds, until fragrant.
3. Add the shiitakes, green onions, and tofu.
4. Add 1 cup of the mushroom liquid, cover, and cook over medium high heat for 5 to 7 minutes, turning the tofu once, until the tofu is cooked through.
5. In a small bowl, stir together the water and the kudzu until no lumps remain. Add the kudzu mixture and soy sauce to the tofu mixture and stir. Cook for another minute.
6. Flavor with lemon juice to taste, and serve with rice.
From Ancient Wisdom, Modern Kitchen by Yuan Wang, Warren Sheir and Mika Ono. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010.
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