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Tofu and Black Mushroom

What you need: 

24 dried shiitakes
2 cups boiling water
1 pound firm tofu, pressed
2 tablespoons vegetable oil
3 cloves garlic, minced
3 green onions, chopped
2 cups vegetable broth
1 (8 ounce) can bamboo shoots
2 tablespoons soy sauce
1 tablespoon bragg's
1 tablespoon rice vinegar
1 1/2 tablespoons corn starch
1/4 cup cold water

What you do: 

1. While the tofu is pressing, put 2 or 3 mushrooms aside, and put the rest in a bowl and pour the 2 cups of hot water in the bowl. Let them soak for 10 minutes or until soft.
2. Take the pressed tofu and cut it into cubes. Once it is cubed, fry it. You can do this as you choose, personally I dump it in the deep fryer because the texture turns out great.
3. Once the mushrooms have softened, take the mushrooms and half them. Reserve the soaking liquid. Take the 2 or 3 reserved dried mushrooms put them in a coffee grinder (I used my magic bullet) until they are powdered. Take a pot and pour in the vegetable oil and heat on medium high. Put in the garlic and green onions and cook until softened.
4. Into the pot, add the vegetable broth, reserved mushroom liquid, fried tofu, mushrooms, mushroom powder, bamboo shoots, soy sauce, Bragg's, and rice vinegar.
5. Bring it up to a boil and turn it down to a simmer and let simmer for 30 minutes to reduce. Combine the cold water and cornstarch and pour it in the pot to thicken the sauce. Serve over rice or eat it by itself.
Source of recipe: There used to be a great Chinese place that had tofu and black mushrooms and it closed down. I found this recipe: http://www.justdutchovenrecipes.com/dut-10561.html and modified it.

Preparation Time: 
30 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I used the following website to figure out how to cook the tofu.... http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros ...... I then let the tofu marinade in the sauce for about 2 hours and then re-heated inside of the pan once guests arrived. Tasted fantastic. Also, I doubled the orange juice and the cornstarch and added a whole bunch of red pepper. This made it a little spicier, which everybody liked as it complimented the tofu. Also, had this dish with a white wine called Muller Thurgau, which was incredible with this dish.

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