Braised Fried Tofu and Mushrooms
In a wonderful oyster sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Douse the atsuage with hot water to remove the excess oil, then divide from the edge into 1.5 cm (1/2 in) widths.
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Remove the stem from the shiitake mushrooms and thinly slice. Cut the carrot into small half circles. Remove the hard bottom from the asparagus, peel downwards and make into bite size pieces by cutting diagonally.
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Heat some sesame seed oil in a wok and evenly brown both sides of the atsuage.
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Add in (2), lightly stir fry and pour in the oyster sauce. Next, pour in 1 cup of hot water with the chicken stock and simmer for 3-4 minutes. Finally mix in the liquid starch well to thicken the sauce.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
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