Wood Ear Mushroom and Tofu Stir Fry Recipe
The Asian New Year is Sunday, and as you may have noticed, I've been cooking a lot of tofu dishes over the past few days. Next I'll share with you some of my favorite New Year's desserts. Stay tuned!
Yields: 8 servings1 (12-ounce) package firm tofu
2 tablespoons vegetable oil
2 cloves garlic, cut in thirds
1 (2-inch) piece leek (green part only), chopped
2 teaspoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
¼ cup fresh wood ear mushrooms, thinly sliced
1 cup celery, peeled and chopped
1 yellow onion, cut into small wedges
½ teaspoon salt, to taste
¼ teaspoon black pepper, freshly ground
Prepping the tofu: Cut the tofu into 1-inch slices. In a wok, heat 2 tablespoons of canola oil. Pan-fry the pieces of tofu on both sides until golden. The tofu should have a nice fried outer crust with a moist interior. Transfer the tofu onto paper towels. Once the tofu pieces are cool enough to handle, cut the slices in quarters. Set aside.
In the same wok, add the rest of the oil. Once it's hot, add the garlic. As the garlic becomes slightly golden, add the leeks. Sauté for 2 minutes, then add the celery and wood ear mushrooms. Cook for 2-3 minutes until shiny, then add honey, hoisin sauce, chili garlic sauce and soy sauce. Stir-fry for about 2-3 minutes until the tofu turns brown. Add the yellow onions at the last minute and toss well for 2 minutes.
Check seasoning. Add salt and pepper. Sprinkle with cilantro. Toss well.
Serve immediately with steamed rice.
You could use other vegetables such that require little cooking time so they remain crisp and have a bright color, as sugar snap peas or red bell peppers.
You can find wood ear mushrooms in most Asian stores in California. They're grown locally in Half Moon Bay (CA) and they're sold in 6-ounce packages. They're flavorless but they give an interesting, chewy texture to the dish.Published By: on February 7, 2013.