RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2088
| View Recipe |
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| Recipe Name: |
Braised Mushrooms and Tofu |
| Source: |
Mastering the Art of Chinese Cooking |
Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Teaspoon oil, sesame, dark
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Directions:
Remove stems of mushrooms and cut them in half.
Cut the cube of tofu horizontally into 3 slices. The cut across (usually 4 cuts) making cubes.
Lightly dust tofu cubes with flour and place on a rack to dry slightly.
Heat the peanut oil in a wok until just smoking. Gently place 6-8 cubes of tofu in the deep oil and fry until golden. Remove and place back on the rack. Continue until all pieces have been fried.
Pour off all oil but 1 tablespoon. Toss onions and mushrooms into wok for about 30 seconds. Add stock, soy and oyster sauce (if using), cover and simmer for about 8-10 minutes.
Meanwhile, cut tofu in half diagonally. Make slurry with cornstarch and water.
Bring liquid back to a boil and gently add the tofu. Simmer for r5 minutes. Add the cornstarch slurry and simmer until just thickened.
Remove from heat and add sesame oil. |
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| Nutrition per Serving: |
| Calories: |
304 |
Total Carbs: |
29.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.3 |
Fat: |
17.7 |
Protein: |
5.62 |
| Fiber: |
2.00 |
Sodium: |
4.31 |
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