Rehydrate dried shiitake mushrooms in hot water for at least 30 minutes. Reserve the soaking liquid. Once soft, remove stems and slice mushrooms in half.
Press firm tofu to remove excess water, then cut into cubes. Pat dry thoroughly with paper towels.
Bring a pot of water to a boil. Blanch bok choy for 1-2 minutes until vibrant green, then remove and set aside.
Heat vegetable oil in a wok or large frying pan over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove tofu and set aside.
In the same pan, add minced garlic and sliced ginger. Sauté until fragrant, about 30 seconds.
Add the rehydrated shiitake mushrooms to the pan and stir-fry for 1-2 minutes.
Pour in vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and reserved mushroom soaking liquid (or vegetable broth). Bring to a simmer.
Return the pan-fried tofu to the wok. Gently stir to coat with the sauce. Cover and simmer for 5-7 minutes to allow flavors to meld.
Stir the cornstarch slurry and slowly add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
Serve hot with steamed white rice and blanched bok choy.
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