Curried Tofu with Mushroom Stir-fryIngredients:4 to 6 dried Chinese black mushrooms
1/2 cup hot water, for soaking mushroom
Sauce
1 tbsp mushroom Soya sauce
1 tbsp Soya sauce
2 tsp corn starch
2 tbsp mushroom liquid or water
1 pkg medium tofu
2 tbsp madras curry powder
2 tbsp cornstarch
1/2 tsp salt
1/2 cup canola oil, for frying
1 cup roasted cashews
1 cup Chinese flowering chives cut into 2-inch lengths
1/2 cup diced red bell pepper
1 tbsp minced ginger
2 cloves garlic, minced
1 cup sliced oyster mushrooms
2 cups snow peas, washed and trimmed
salt and pepper to taste
1 cup trimmed enoki mushrooms
2 cups bean sprouts Directions:In a small bowl, soak dry Chinese mushrooms in boiling water for about 10 minutes until mushrooms are plump and soft. Drain and reserve liquid. Slice mushrooms into thin strips and set aside.
In a small mixing bowl, combine sauce ingredients and mix well. Set aside.
Cut tofu into 1/2 by 1 1/2 inch squares. Place slices on dry paper towels to remove excess moisture. In a shallow dish, mix curry powder, corn-starch and salt. Set aside.
Heat canola oil in wok or non-stick skillet over medium heat. Add cashews and fry for 1 minute until golden. Remove with slotted spoon and set aside. Dredge tofu slices in curry mixture until lightly but evenly coated. In the same wok, fry tofu slices, a few at a time until golden and crisp, about 1 minute on each side. Set aside on plate lined with paper towels and keep warm.
Drain off oil in wok except 2 tbsp. Turn heat to high. Add Chinese and oyster mushrooms, chives, red peppers, ginger and garlic and stir for 1 minute. Add snow peas and stir0fry for 1 minute.
Add a splash of mushroom liquid, stir, then cover and cook for 1 minute or until vegetables are tender crisp.
Add sauce mixture and stir to mix until sauce thickens. Season with salt and pepper. Add enoki mushrooms, bean sprouts and cashews; stir-fry for 1 minute. Place mushroom stir-fry on a platter and top with tofu slice. Serve immediately 6 servings Recipe compliments of Canola Info
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