Braised Fried Tofu and Mushrooms

In a wonderful oyster sauce.

Cooking time

20 minutes

Calories

206kcal

Sodium

0.8g

Nutrition facts are for one serving.

Ingredients(Servings: 4)

Directions

Douse the atsuage with hot water to remove the excess oil, then divide from the edge into 1.5 cm (1/2 in) widths.
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.
Heat some sesame seed oil in a wok and evenly brown both sides of the atsuage.
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

Green asparagus - peeling off the outer skin

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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