Braised Tofu

thewoksoflife.com

Alice Xie

1 pound silken tofu

(450g, organic preferred!)

2 cups oil (for frying)

1 cup chicken stock (can also use vegetable stock or soaking liquid from dried shiitake mushrooms)

1 tablespoon oyster sauce (or vegetarian oyster sauce)

1 ½ tablespoons soy sauce

1 teaspoon dark soy sauce

½ teaspoon sesame oil

¼ teaspoon sugar

¼ teaspoon salt (or to taste)

3 small slices ginger (⅛ inch thick, smashed with the broad side of a knife)

3 cloves garlic (finely minced)

2 scallions (cut at an angle into 2 inch long pieces, white and green portions separated)

4 fresh shiitake mushrooms (or 4 dried shiitake mushrooms soaked in warm water for 30 mins)

1 medium carrot (thinly sliced at an angle)

⅔ cup fresh winter bamboo shoots (or canned if fresh shoots are not available)

1 tablespoon Shaoxing wine

½ cup snap peas

1 ½ tablespoons cornstarch (mixed with 2 tablespoons water)

Directions at thewoksoflife.com

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