Braised Firm Tofu with Asparagus and Fermented Black Beans

Ingredients

Instructions

1. 1

   Rehydrate dried shiitake mushrooms in warm water until soft. Squeeze out excess water, remove stems, and quarter the caps. Reserve the mushroom water if desired for broth.

2. 2

   In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, sugar, sesame oil, cornstarch, and vegetable broth to create the sauce mixture.

3. 3

   Heat cooking oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove tofu from the wok and set aside.

4. 4

   In the same wok, add a little more oil if needed. Sauté minced garlic, ginger slices, and mashed fermented black beans until fragrant, about 1 minute.

5. 5

   Add asparagus and quartered shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until the asparagus is bright green and slightly tender-crisp.

6. 6

   Return the pan-fried tofu to the wok.

7. 7

   Pour the prepared sauce mixture into the wok and stir well to coat all ingredients. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.

8. 8

   Serve hot with steamed rice.