King oyster mushroom and tofu stir-fry with Chinese basil -
Ingredients?
- 150 grams king oyster mushroom
- 1 box firm tofu
- 1 1/2 cups loosely packed Chinese basil
- 4 garlic cloves
- 1 to 2 red chilies
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon Chinese rice cooking wine
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 to 4 tablespoons olive oil
- Few splashes sesame oil
How?
Cut the king oyster mushroom into medium sized chunks. Remove the tofu from the box and drain out the liquid, cut into medium sized cubes. Peel and chop the garlic cloves. Destem and slice the chilies diagonally. Finely chop the basil, but do save some whole leaves as garnish later.
Drizzle some olive oil to the pan and turn to medium high heat. Add in chopped garlic, chilies, salt, and pepper. Sear till aromatic but not burning the garlic pieces.
Add in the mushroom and sear for about one minute. Add in drained tofu cubes, sear for another minute.
Add in the soy sauce, oyster sauce, rice cooking wine, and sugar. Mix gently and sear till the whole thing appear nearly dried up.
Add in chopped basil and cook for a little bit longer. Lastly, add a few splashes of sesame oil and give the whole thing a few flips. Plate and garnish with Chinese basil leaves.
The key here is to "shovel" the tofu instead of "stir-frying" it. Otherwise the tofu might fall apart even we are using firm tofu here. Also make sure to fully drain out the liquid from the tofu. Pat dry with paper towel if needed to prevent any residual moisture diluting the flavors.
Who said tofu was boring? Think twice.
Other recipes using king oyster mushroom:
- Mixed veggie strips stir-fry with aromatic dried shrimps
- Chicken stir-fry with a secret weapon - cilantro
- Eggplant and tomatoes stir-fry with oyster sauce - 蠔油燴雙茄
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