Braised Tofu Puffs and Mixed Mushrooms with Seasonal Greens

Ingredients

Instructions

1. 1

   Prepare vegetables: If using dried shiitake mushrooms, rehydrate them according to package instructions (reserve the soaking liquid). Cut bok choy into segments. Halve the tofu puffs. Tear oyster mushrooms into pieces.

2. 2

   Sauté aromatics: Heat cooking oil in a wok or large pan over medium-high heat. Add minced garlic and ginger. Sauté until fragrant, about 1 minute.

3. 3

   Add mushrooms and tofu: Add the sliced shiitake mushrooms and torn oyster mushrooms to the wok. Stir-fry for 2-3 minutes. Then add the halved tofu puffs and stir to combine.

4. 4

   Braises with sauce: Pour in the light soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, and mushroom soaking liquid/vegetable broth. Bring to a simmer. Cover and braise for 8-10 minutes, allowing the tofu puffs to absorb the flavors.

5. 5

   Add greens and thicken: Add the bok choy to the pot and stir gently until it just wilts, about 2-3 minutes. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.