Braised Tofu and Mushrooms
A rich, savory vegetarian dish featuring pan-fried tofu and mushrooms braised in a chef-secret Spare Rib sauce. Tastes better than meat!
Equipment
- Non-stick Frying Pan
Ingredients
- 10 oz firm tofu approx 300g, cut into 1cm thick slices
- 5 oz white button mushrooms approx 150g, sliced
- 3 tbsp Lee Kum Kee Spare Rib Sauce approx 50g
- 0.25 green bell pepper sliced
- 0.25 red bell pepper sliced
- 0.25 yellow bell pepper sliced
- 2 tbsp vegetable oil
- 1 tbsp ginger minced
- 2 cloves garlic minced
- 1 scallion chopped
- 0.5 cup water
- salt to taste
Instructions
- Prep ingredients: Slice tofu into 1cm thick rectangles. Slice mushrooms and peppers. Mince ginger and garlic.
- Heat oil in a pan over medium heat. Pan-fry tofu slices until golden brown on both sides. Remove and set aside.
- In the same pan, add ginger, garlic, and scallion whites. Stir-fry over low heat until fragrant (about 30 seconds).
- Add the fried tofu and mushrooms back to the pan. Increase heat to medium-high and toss to combine.
- Add the Spare Rib Sauce and stir to coat everything evenly.
- Pour in water (just enough to cover ingredients halfway). Bring to a boil, cover, and simmer on low heat for 10 minutes.
- Uncover. Add bell peppers. Turn heat to high to reduce the sauce until it is thick and glossy ("collect the juice").
- Taste and add salt if needed. Garnish with scallion greens and serve hot.
Notes
Sauce Substitution: If you can't find Spare Rib Sauce, mix 2 tbsp Hoisin sauce, 1 tbsp Ketchup, and 1 tsp Soy sauce.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Actual values may vary.