Braised Tofu with Shiitake Mushrooms
What You Will Need
Ingredients
- 6-8 pcs. shiitake mushroom
- 4 pcs. king oyster mushroom
- 14 oz. deep-fried tofu cube
- 3 Tbsp. cooking oil
- 2 Tbsp. dried green onion
- 1 Tbsp. minced garlic
- 4 pcs. bird’s eye chili
- ½ onion, sliced
- 1 Tbsp. cornstarch
- ½ cup water
Seasoning
- 4 Tbsp. Lee Kum Kee Vegan Oyster Flavored Sauce
- 2 Tbsp. Lee Kum Kee Soy Sauce (Vietnamese Label)
- 1 tsp. sugar
Made with
Lee Kum Kee products
How to make it
Wash the shiitake mushrooms and remove their stems. Cut the king oyster mushrooms into cubes and wash them.
Blanch the deep-fried tofu cubes, shiitake mushrooms and king oyster mushroom cubes in boiling water for about 1 minute. Drain off excess water.
Add oil into a hot wok. Sauté the dried green onion, minced garlic and bird's eye chili. Add the onion slices and other ingredients, as well as the seasonings, and sauté. Add water and simmer for about 1 minute until the sauce is reduced. Mix the cornstarch with a little water and then pour it into the sauce to thicken it.
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