Crispy Beancurd w/ Garlic Mushroom & Ginger Sauce

Overall rating: 5.0 stars 1 Rating     Recipe added by StraightfromdheartH
Category (vegan): Chinese, Asian, Tofu
Serving Size:
Recipe Servings3-4
Prep Time:
Recipe Prep time30 mins
Your Rating:
Login to rate this recipe.


Print Recipe
Crispy Beancurd w/ Garlic Mushroom & Ginger Sauce

Ingredients

1 block tofu
2 heads Chinese white cabbage or bok choy
100 gram canned button mushroom, sliced
3 medium sized fresh or canned shitake mushroom, sliced in thin strips
3 cloves garlic, minced
1 teaspoon toasted sesame seeds
salt to taste, optional

Sauce:
1 inch ginger, cut into thin strips
1 teaspoon oil (sesame or another one)
1/2 cup water
2 tablespoon soy sauce
3 tablespoon sugar
1 tablespoon cornstarch, diluted in1/4 cup water
toasted garlic, optional

Instructions

Cut tofu into half inch thick squares. Fry in high heat until crispy and golden brown. Set aside.

In a pan heat a little oil then sauté garlic until light brown. Add sesame seeds, button mushrooms and shitake mushrooms. Sauté for 2-4mins. Add salt to taste. Transfer to a small clean bowl/saucer. Set aside.

In the same pan sauté bok choy in high heat until leaves turn dark green. Add salt. Set aside.

Using the same pan again, sauté ginger strips in a little oil. Add soy sauce, sugar, water. Mix and simmer.

Slowly pour the diluted corn starch. Mix continuously. Put enough diluted corn starch until sauce reaches desired consistency.

In a platter arrange cooked Chinese white cabbage or bok choy in one layer. Put crispy tofu over Chinese white cabbage or bok choy then top tofu layer with the garlic mushroom. Drizzle sauce on top and sprinkle with the toasted garlic.

Have a better photo? Please send it to us: contact123 (at) happycow.net

Back to the Main Page

Veg Ingredients

Glossary of ingredients used in veg recipes & macrobiotic cooking.

Healthy Cooking

Tips for cooking vegetarian meals and low fat recipes at home.