Rehydrate dried shiitake mushrooms in warm water until soft, about 30 minutes. Squeeze out excess water, remove stems, and set aside. Cut broccoli into florets. Halve the fried tofu puffs. Mince garlic and slice ginger.
Bring a pot of water to a boil. Add broccoli florets and blanch for 1-2 minutes until vibrant green. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
Heat vegetable oil in a wok or large pan over medium-high heat. Add minced garlic and ginger slices. Sauté until fragrant, about 30 seconds.
Add rehydrated shiitake mushrooms and fried tofu puffs to the wok. Pour in water, vegetarian oyster sauce, light soy sauce, dark soy sauce, sesame oil, and sugar. Bring to a simmer, then reduce heat to medium-low, cover, and braise for 10-12 minutes, allowing the flavors to meld.
In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the simmering braised mixture until the sauce thickens to your desired consistency. Add the blanched broccoli and gently toss to coat.
Transfer to a serving platter and serve immediately with steamed rice.
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