Braised Egg Tofu with Assorted Mushrooms and Seasonal Greens

Ingredients

Instructions

1. 1

   Slice egg tofu into 1-inch thick rounds. Gently pat dry with paper towels.

2. 2

   Clean shiitake mushrooms and slice if large. Trim off the roots of enoki mushrooms. Wash and cut bok choy into desired pieces. Mince garlic and ginger.

3. 3

   Heat 2 tbsp vegetable oil in a non-stick pan over medium-high heat. Pan-fry egg tofu until golden brown on all sides. Remove and set aside.

4. 4

   In the same pan, add 1 tbsp vegetable oil. Sauté minced garlic and ginger until fragrant.

5. 5

   Add shiitake mushrooms and stir-fry for 2-3 minutes.

6. 6

   Add bok choy and enoki mushrooms. Stir-fry until slightly wilted.

7. 7

   In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, sesame oil, cornstarch, water, and white pepper to create a sauce.

8. 8

   Pour the sauce over the vegetables and mushrooms. Bring to a simmer, stirring constantly until the sauce thickens.

9. 9

   Gently add the pan-fried egg tofu back into the pan. Stir gently to coat with sauce.

10. 10

    Serve hot with steamed rice.