1/4 c canola oil
1 package (350g) firm tofu, cut into 3/4" slices (I used Sunrise brand)
~1/2 lb mushrooms, sliced
1" of ginger, sliced
1/2 carrot, sliced
3 T Chinese cooking wine
1 T sugar
1/2 t dried red chilis (or to taste)
1-2 T soy sauce
2 T white vinegar
Green onion, sliced, for garnish
In a large pan, heat canola oil at medium heat.
Drop in slices of tofu away from you, and allow the slices to brown slightly. Flip over with tongs and allow to brown. Remove tofu from pan.
Saute ginger until fragrant. Add mushrooms and carrot and saute until mushrooms are soft. Add cooking wine to pan and stir. Allow to evaporate for about a minute before adding sugar, chilis, soy sauce and vinegar. Make some space for the tofu; add the tofu into the pan and baste with the pan juices. Allow to braise and heat through until sauce has reduced by half.
Plate, garnish with green onions, and enjoy with steamed rice!
Additional comments can be found at my blog, Yum-O-Rama.
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