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                                RECIPES OF CHINA

Braised Vegetable Tofu Casserole

 

Ingredients

6

8 oz

2 tsp

1 tbsp

2 tbsp

1 small

1/2 cup

1

3/4 cup

2 tbsp

2 tsp

1 tsp

1 tsp

Dried black mushrooms
Regular-firm tofu (drained)
Soy sauce
Cornstarch
Cooking oil
Zucchini (sliced)
Sliced bamboo shoots
Leek (white park only) (cut into 1/2 inch rings)
Vegetable broth
Soy sauce
Sugar
Sesame oil
Cornstarch dissolved in 2 teaspoons water (optional)

Method
  1. Soak mushrooms in warm water to cover until softened, about 15 minutes then drain and trim and discard stems (Leave caps whole)

  2. Cut tofu into 3/4 inch cubes and place in a bowl with soy sauce and stir gently to coat

  3. Sprinkle cornstarch over tofu then stir to coat all sides

  4. Place a wide non-stick frying pan over medium heat until hot then add 1 tbsp cooking oil, swirling to coat sides

  5. Add tofu and cook until golden brown on all sides, for about 3 minutes then remove and drain on paper towels

  6. Place a wok over high heat until hot

  7. Add remaining 1 tbsp cooking oil, swirling to coat sides

  8. Add mushrooms, zucchini, bamboo shoots, leeks and stir-fry for 2 minutes (Add a few drops of water if wok appears dry)

  9. Add tofu and cook for 1 minute

  10. Place vegetable mixture in a clay pot or 2 quart pot

  11. Add broth, soy sauce, sugar, and sesame oil and bring to a boil over medium heat

  12. Reduce heat to low, cover, and simmer until vegetables are tender, for 6 to 8 minutes

  13. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens

 

 

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Last updated : 26 November, 2004

 

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