Stir-fried Mixed Mushrooms and Asparagus with Crispy Fried Tofu

Ingredients

Instructions

1. 1

   Cut the Firm Tofu into 2cm cubes. Pat them very dry with paper towels.

2. 2

   Trim the ends of the Asparagus spears and cut them into 3-4cm pieces. Slice the Shiitake Mushrooms and King Oyster Mushrooms. Separate the Enoki Mushrooms. Mince the Garlic and Ginger. Chop the Spring Onions into 2-inch lengths.

3. 3

   Heat 3 tbsp of Vegetable Oil in a wok or large pan over medium-high heat. Add the Tofu cubes and pan-fry until all sides are golden brown and crispy. Remove and set aside on a paper towel-lined plate to drain excess oil.

4. 4

   In a small bowl, combine the Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, Sesame Oil, and Water or Vegetable Broth. Mix well. In a separate small bowl, combine the Cornstarch with 2 tablespoons of water to make a slurry.

5. 5

   In the same wok, add 1 tbsp of Vegetable Oil (if needed). Sauté the minced Garlic and Ginger until fragrant. Add the Asparagus, Shiitake Mushrooms, and King Oyster Mushrooms. Stir-fry for 2-3 minutes until slightly tender.

6. 6

   Add the Enoki Mushrooms and the fried Tofu cubes to the wok. Pour in the prepared sauce mixture. Bring to a simmer. Stir in the cornstarch slurry gradually until the sauce thickens to your desired consistency. Add the Spring Onions and stir quickly.

7. 7

   Serve immediately with Steamed Jasmine Rice.