I've made this tofu dish when BoiBoi was around as he loves eating tofu. He would be happy with just lightly steamed soft tofu drizzled with shallots oil and dark soy sauce. So this time round, to add more zest to the usual minced meat topping, I've made a medley of mushrooms topping. Easy peasy by just gathering all sorts of fresh mushrooms of your choice and stir fry them with some sauces. Serve by placing the mushrooms on top of steamed tofu... tadaaaa... yes it was just that simple.
Tofu With Mushrooms
(Serves 4 - 6)
Combination of fresh mushrooms:
60g enoki mushroom
60g shiitake mushroom
90g oyster mushroom
2 blocks Japanese silken tofu
3 cloves garlic, sliced/chopped
2 stalks spring onions, sliced into 4 cm length
2 Tbsp oil
Sauce (mix together):
2 Tbsp water
2 Tbsp oyster sauce
2 tsp soy sauce
Dash of ground white pepper
1 tsp corn flour (optional for a lightly thickened sauce, I did not use this as I prefer no starch in my sauces but it will look nice on the dish when served)
1 - 2 tsp Chinese cooking wine (Hsiao Tsing), optional
Heat a pan and add in the oil. Stir in all the mushrooms. Let the mushrooms sit a while in the pan so that they'll caramalised before stirring. Once they're browned thoroughly, add in the garlic and stir. As the garlic turned fragrant, stir the sauce ingredients before pouring into the pan.
Let it come to a boil, taste and adjust accordingly as my tasted is more on the low salt side :p
Add in the spring onions and Chinese cooking wine. Turn off the fire. Pour on top of lightly steamed tofu (you can do this in the microwave if you do not have a steamer. Sometimes I just place the tofu on a heatproof plate and put on top of the cooked rice in the rice cooker under keep warm mode.). Serve hot with rice.