Fried Tofu in Spicy Shimeji Sauce

Author: Anita Jacobson

Categories: 

Cuisines: 

Ingredients: 

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4-8

Ingredients

  • 2 blocks firm tofu (each about 400 gram), drained
  • 4 tablespoon katakuriko/potato starch (or corn starch), for dusting
  • 3 tablespoon oil
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced, separate white and green parts
  • 1-2 red chilies, seeded and thinly sliced
  • 1 packet (100 gram) shimeji mushroom, separated
  • Sauce (mix together)
  • 6 tablespoon stock (or water)
  • 4 tablespoon soy sauce
  • 4 tablespoon rice vinegar
  • 4 tablespoon sugar
  • 1/2 tablespoon oyster sauce
  • 1/2 - 1 tablespoon chili sauce (e.g. sambal oelek, dou ban jiang, sriracha, etc)
  • 1 tablespoon katakuriko/potato starch (or corn starch)

Instructions

  1. Cut each tofu block into 8 pieces, dust each piece with katakuriko.
  2. Heat oil in a non-stick frying pan or a well seasoned cast iron skillet over medium heat. Fry tofu cubes until golden brown. Set aside. Once cooled enough to handle, cut each tofu cube into 2 pieces. Arrange tofu in a serving plate.
  3. Heat the frying pan/skillet again over medium high heat. There should still be leftover oil (about 1 tablespoon) from frying the tofu, otherwise, add a bit of oil.
  4. Sauté garlic, white part of scallion, and red chilies until fragrant. Then add shimeji and cook until wilted. Pour sauce into the pan/skillet and cook just until the sauce thickens.
  5. Turn the heat off, pour the sauce over fried tofu cubes. Garnish with green part of scallions. Serve immediately.

Another great recipe by https://dailycookingquest.com.