Serving Size : 4
Preparation Time : 20 minutes
Cooking Time : 15 minutes
This is absolutely one of my favorite vegetarian Chinese dishes. Bean curd, or tofu, is probably one of the most versatile foods ever made, but is probably also one of the most challenging ingredients to present correctly. As a matter of fact, one of the ways I judge a Chinese restaurant I am new to is to order one of their bean curd dishes. If it meets with my approval, I know I have found a restaurant worth going back to.
| Amount | Measure | Ingredients |
| 1 | lbs | Tofu (for best results get the Extra Firm variety) sliced into 1” thick cubes |
| 10 | | dried black (shitake) mushrooms soaked in 1 cup very hot water 10 minutes then stems removed & sliced |
| 2 | | carrots sliced thinly on an angle |
| 1 | cup | sliced bamboo shoots |
| 2 | small | zucchini sliced on an angle |
| 1/2 | cup | Oyster sauce |
| 2 | tablespoon | soy sauce |
| 3 | tablespoon | cornstarch mixed with ½ cup cold water |
To prepare:
Heat 1tbsp oil in a wok or stir fry pan over high heat until nearly smoking. Next add carrots and squash and stir fry 3-4 minutes, add the mushrooms, bamboo shoots and bean curd as well as a couple tablespoons of the mushroom liquid and continue to stir fry another 2-3 minutes. Add the oyster sauce and soy sauce and cornstarch mixture return to heat and bring just to a boil until sauce has thickened. Serve immediately over rice.
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