Tofu Mushroom Stew
Whether you are a vegan or a meat eater, you would just love the richness of its taste. Only natural flavourings are added,
there is minimal additive in this dish. On the other hand, the mushroom and bamboo shoot absorb the stew gravy very
well, so it goes really well with boiled brown rice.
- 250g tofu, cut into small cubes
- 50g fresh mushroom, sliced
- 25g bamboo shoot, sliced
- 3 tablespoons olive oil
- 1 tablespoon rice wine
- 2 tablespoons soya sauce
- A pinch of sea salt
- 2 teaspoons vegetable stock,
mixed with 3 cups water
- 2 tablespoons olive oil
- 2 teaspoons hulled sesame seeds
- Put tofu cubes into a deep saucepan filled with water, bring it to a boil.
- When little hollows start showing on the sides of tofu, take it off the heat and drain.
- In a large saucepan or wok, heat olive oil (from ingredient A) till half boiling, stir in the mushroom and bamboo shoot, and fry for about 2-3 minutes.
- Add in soya sauce, garlic salt, rice wine, and tofu. Stir-fry for another 5 minutes.
- Pour in the vegetable stock solution, and bring it to a boil on high.
- Turn heat to low, cover the saucepan and stew for 10 minutes. Pour it into a large serving dish.
- In a frying pan, heat olive oil (from ingredient B) on high, and quick fry sesame seed till it is golden brown, or starts to release strong aroma.
- Pour it over stew, and it is ready to serve.
- You can, of course, have a variety of mushrooms instead of just one type. Especially when you are cooking a big meal.
- If you prefer a much stronger flavour, try adding in a tablespoon of dark soya sauce. But too much of it may give a slightly bitter taste to the gravy.
- Feel free to replace sea salt with any herbal salt or garlic salt.
- For the top-up aromatic oil, sesame seed can also be replaced with some chopped red onion.
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