braised tofu with shiitake mushrooms
While tofu is quite bland in itself, it is a wonderful carrier of flavours and is one of our favourite ingredients. Jan has always cooked with it extensively, while Kathy is a recent convert.
1 tbsp soy sauce or wheat-free tamari sauce 1 tsp sesame oil
270 g firm tofu, cut into 12 pieces 25 g dried shiitake mushrooms soaked in 250 ml (1 cup) hot water for 30 minutes 200 ml Vegetable Stock (page 159) light olive oil
6 green (spring) onions, sliced 3 cm piece ginger, thinly sliced 3 cloves garlic, chopped 1 large carrot, sliced thinly on the diagonal 100 g snowpeas, trimmed 1 bunch Chinese broccoli, thick ends trimmed, and sliced into 3 crosswise 1 baby bok choy, trimmed and leaves separated steamed basmati rice, cooked according to directions on packet, to serve
Chilli Sauce (page166), to serve
Combine soy sauce and sesame oil in a bowl, add tofu and toss gently. Stand at room temperature for 30 minutes.
Drain mushrooms and remove stalks, reserve soaking water and add to stock. Heat a wok, add 2 teaspoons oil, green onions, ginger and garlic and stir-fry over high heat for 1 minute. Add carrot and mushrooms and stir-fry another minute. Add tofu mixture and stock, bring to the boil and simmer gently, covered, for 5 minutes. Add snowpeas and simmer, uncovered, another 3 minutes. Remove mixture from wok and keep warm.
Heat 2 teaspoons oil in same wok and stir-fry Chinese broccoli and bok choy over high heat until just wilted.
Place greens in the base of shallow bowls and spoon tofu mixture and braising liquid over. Serve with steamed rice and Chilli Sauce.
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