Bean Curd With Black Mushrooms In Oyster Sauce
chinese, tofu, vegetables
3 squares firm tofu -- (about
3 pounds)
12 dried chinese black
1 mushrooms
1 cup peanut or vegetable oil
1 sauce:
1/2 cup chicken broth
1/4 cup mushroomsoaking liquid
4 tablespoon soy sauce
2 tablespoon oyster sauce
2 tablespoon rice wine or sake
1 teaspoon sugar
1/4 cup chopped scallion -- cut into
1 inch
1 tablespoon cornstarch whisked with 3
1 tablespoons
2 teaspoon toasted sesame oil
1 pieces
1 water
Rinse tofu lightly and drain; trim off any hard edges. Wrap in paper towels or clean dish towel and weight with skillet or cans. Set aside for 30 minutes to press out excess liquid. Unwrap and slice in half horizontally, holding cleaver parallel to work surface. Cut each piece diagonally to form triangles. Soak dried mushrooms in hot water to cover for 20 minutes. Remove and discard stems, and c ut caps in half. Set aside 1/4 cup strained soaking liquid for sauce.
Heat a wok, add oil and heat to 375 degrees F. Add tofu triangles, a few at a time, and deep-fry until golden brown, turning once; using a slotted spoon, remove and drain. Repeat until all tofu is fr ied. Drain off oil reserving 1 tablespoon. In a bowl combine sauce ingredients, whisking until sugar dissolves. Reheat wok, add reserved tablespoon of oil and heat until very hot. Add scallions and m ushrooms, and stir-fry until fragrant, about 10 seconds. Add sauce and bring to a boil. Add tofu and heat. Stirring constantly, gradually add enough cornstarch mixture for sauce to thicken; stir in s esame oil and toss lightly. Transfer to a warmed platter and serve immediately.
From Taste Show # TS4667
Recipe By : David Rosengarten
From: "Master Harper Gaellon" Date: 04 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 4 servings