I was making Soy-braised Chicken and Mushrooms for my family, as part of my exploration of Hakka cuisine, and decided to try making it with tofu for my vegetarian daughter. She liked it well enough, though did mention that the tofu didn’t quite absorb the broth and she didn’t think it was as flavorful as she’d liked. Perhaps seitan would be a better bet for this dish.
- 6 dried shiitake mushrooms
- 1 cups hot water
- 1 Tbsps. vegetable oil
- 1″ fresh ginger, peeled and thinly slivered
- 1 Tbsps. minced garlic
- 1 lb extra-firm tofu
- 2 Tbsp kecap manis
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 greens onions, including green tops, cut in 2″ lengths
Soak dried mushrooms in hot water for 20 minutes to 2 hours. Remove mushrooms from the water, reserving both. Squeeze out extra water from mushrooms, and cut mushrooms in half. Strain the water through a fine mesh to catch the sediment. Set both water and mushrooms aside.
Heat oil over high heat in a wok. Add ginger and garlic and stir fry until the garlic starts to brown. Add tofu and stir fry for a couple of minutes. Add the mushrooms and the mushroom water. Add the kecap manis. Bring to a boil, then bring down heat to low, cover the wok and simmer until the tofu is warmed through, about five minutes.
Using a slotted spoon, remove tofu and mushrooms from the pan and set aside. Bring heat to high and reduce cooking liquid until it’s about half a cup. Taste and season with salt and pepper. Add the green onions. Return tofu and mushrooms to the broth, warm if necessary, and then serve.