Braised Tofu and Shiitake Mushrooms with Seasonal Greens

Ingredients

Instructions

1. 1

   Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Squeeze out excess water, stem, and slice if large. Reserve mushroom soaking liquid.

2. 2

   Blanch bok choy in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.

3. 3

   Heat cooking oil in a wok or claypot over medium heat. Sauté minced garlic and sliced ginger until fragrant.

4. 4

   Add tofu puffs and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes.

5. 5

   Pour in light soy sauce, vegetarian oyster sauce, sugar, sesame oil, and the reserved mushroom soaking liquid. Bring to a simmer.

6. 6

   Reduce heat to low, cover, and braise for 10-12 minutes, allowing the tofu and mushrooms to absorb the flavors.

7. 7

   Add the blanched bok choy to the pot. Stir gently to combine.

8. 8

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.