Fragrant Tofu and Mushroom Stir-fry with Garlic Chives

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of firm tofu for 15 minutes to remove excess water, then cut it into 1-inch cubes and lightly pan-fry until golden brown on all sides.

2. 2

   In a small bowl, whisk together 3 tablespoons of light soy sauce, 2 tablespoons of vegetarian oyster sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, and 1 tablespoon of cornstarch with 1/4 cup of water or mushroom soaking liquid to create the sauce.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or frying pan over high heat, then add 4 minced garlic cloves and a 2-inch piece of grated fresh ginger, stirring for 30 seconds until fragrant.

4. 4

   Add the rehydrated and sliced 30 grams of shiitake mushrooms and 150 grams of trimmed enoki mushrooms to the wok, stir-frying for 3-4 minutes until they soften.

5. 5

   Introduce the golden brown tofu cubes to the wok and gently toss with the mushrooms and aromatics for 1 minute.

6. 6

   Pour the prepared sauce mixture over the ingredients in the wok, stirring constantly for 2-3 minutes until the sauce thickens and coats everything evenly.

7. 7

   Finally, add 100 grams of garlic chives cut into 2-inch lengths and stir-fry for an additional 1-2 minutes until they are just tender-crisp.