Stir-Fried Tofu and Mushrooms
Ingredients:
- 4-5 pieces of yellow tofu
- A handful of oyster mushrooms
- A small amount of tempeh (optional; use leftover or prepare fresh tempeh as desired)
- 3 shallots
- 2 cloves of garlic
- 5-7 bird’s eye chilies
- 1 tablespoon oyster sauce
- Sugar, salt, and seasoning to taste
- Oil for frying
Instructions:
-
Prepare the Ingredients: Begin by thoroughly washing the tofu and mushrooms. Cut the tofu into long strips and shred the mushrooms into bite-sized pieces. If you have any leftover tempeh from a previous dish, use it here; otherwise, prepare a small batch of fresh tempeh.
-
Chop Aromatics: Slice the bird’s eye chilies, shallots, and garlic.
-
Heat the Oil: In a large skillet or wok, heat a generous amount of oil over medium heat.
-
Sauté the Aromatics: Add the chopped shallots, garlic, and bird’s eye chilies to the hot oil. Sauté until the mixture is fragrant and the shallots are translucent.
-
Add Tofu and Tempeh: Once the aromatics are ready, add the tofu and tempeh to the skillet. Cook for a few minutes, allowing the tofu to become slightly golden.
-
Incorporate Mushrooms: Add the shredded mushrooms to the pan. If desired, you can also add a small amount of water to help cook the mushrooms, although it is optional.
-
Season the Dish: Stir in the oyster sauce, and adjust the flavor with sugar, salt, and seasoning according to your taste.
-
Final Adjustments: Taste the dish and make any necessary adjustments to the seasoning.
-
Serve: Once the tofu and mushrooms are well-cooked and flavored to your liking, remove from heat. Serve immediately as a delicious side dish or main course.
Enjoy this flavorful and hearty stir-fry that combines the rich taste of tofu and mushrooms with a savory kick from the aromatics and seasoning!
