Tofu and mushrooms in ginger and oyster sauce

Name: Tofu and mushrooms in ginger and oyster sauce
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 350 g button mushrooms, quartered; 1 shallot, finely sliced; 3 cloves garlic, finely diced; 6 green onions (white and light green parts only), chopped; 1 thumb-sized nub ginger, cut into matchsticks; 400 g pressed tofu, cut into 2 cm chunks; 1 1/2 tbsp cornstarch, plus another 1/2 tsp; 2 tbsp oyster sauce; 1 tbsp mirin; Sesame seeds

Robert Gonzal @robert

Vancouver BC

My wife long ago figured out that the best way to get me to cook something I don't necessarily want to is to challenge me. That was the case with tonight's dinner. She innocently requested that I ask my mom to make her tofu in oyster sauce dish. What? Did you forget who you live with, woman? Even though I'm not a tofu fan, I immediately set out to make tofu in oyster sauce for my wife. I'm such a puppet.

Robert Gonzal @robert

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Ingredients

20 minutes

4 servings

350 gbutton mushrooms, quartered
1shallot, finely sliced
3 clovesgarlic, finely diced
6green onions (white and light green parts only), chopped
1thumb-sized nub ginger, cut into matchsticks
400 gpressed tofu, cut into 2 cm chunks
1 1/2 tbspcornstarch, plus another 1/2 tsp
2 tbspoyster sauce
1 tbspmirin
Sesame seeds

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Steps

20 minutes

1

Add a splash of veg oil to a large nonstick pan on medium-high heat. Fry the mushrooms until browned, about 3 minutes. Add the shallot, garlic, green onion, and ginger and continue frying another 3 minutes until aromatic. Remove everything to a plate and set aside.
2

In a bowl, toss the tofu with 1 1/2 tbsp cornstarch and a pinch of salt. Refresh the oil in the pan, and fry the tofu until browned on all sides. This should take about 5 minutes.
3

Return the mushrooms and aromatics to the pan. Add 2/3 cup water, as well as the oyster sauce and mirin, and several grinds of freshly cracked black pepper. Toss to coat everything in the sauce, then simmer 2 minutes.
4

Make a slurry by whisking the remaining 1/2 tsp cornstarch with a few tbsp water. Stir the slurry into the pan and simmer a final few minutes until the sauce thickens. Sprinkle sesame seeds on top when serving. Goes great piled on top of simply steamed or fried bok choy and a side of rice.