Ingredients Jump to Instructions ↓

  1. 6 Dried black mushrooms

  2. 1/2 Regular-firm tofu - (7 oz pkg) - drained

  3. 2 teaspoons 10ml Soy sauce

  4. 1 tablespoon 15ml Cornstarch

  5. 2 tablespoons 30ml Cooking oil

  6. 1 tablespoon 15ml Zucchini - sliced (small)

  7. 1/2 cup 118ml Sliced bamboo shoots

  8. 1 Leek, white part only - cut 1/2" rings

  9. 3/4 cup 177ml Vegetable broth

  10. 2 tablespoons 30ml Soy sauce

  11. 2 teaspoons 10ml Sugar

  12. 1 teaspoon 5ml Sesame oil

  13. 1 teaspoon 5ml Cornstarch - dissolved in

  14. 2 teaspoons 10ml Water -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Leave caps whole. Cut tofu into 3/4-inch cubes. Place tofu in a bowl with soy sauce and stir gently to coat. Sprinkle cornstarch over tofu then stir to coat all sides. Place a wide non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook until golden brown on all sides, about 3 minutes. Remove and drain on paper towels. Place a wok over high heat until hot. Add remaining 1 tablespoon cooking oil, swirling to coat sides. Add mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 minutes. Add a few drops of water if wok appears dry. Add tofu and cook for 1 minute. Place vegetable mixture in a clay pot or 2-quart pot. Add broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer until vegetables are tender, 6 to 8 minutes. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens. This recipe yields 4 servings.


Send feedback