Tofu With Lychee And Black Mushrooms Tao Hoo Neung Lychee Recipes

VEGAN MAPO TOFU

Steps:

• Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
• Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
• Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
• Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Steps:

• Preheat the oven to 375°F.
• In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
• Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
• Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
• Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

WOK SAUTEED MUSHROOMS AND TOFU

Steps:

• Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds. In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil. Place a non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat. Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook, stirring, until sauce boils and thickens. To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center.