Ingredients
- 1 block tofu
- 2 heads Chinese white cabbage or bok choy
- 100 g fresh/canned button mushroom, sliced
- 3 medium sized fresh /canned shitake mushroom, sliced in thin strips
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame seeds
- salt to taste, optional
Sauce:
- 1 inch ginger, cut into thin strips
- 1 teaspoon oil (sesame or another one)
- 1/2 cup water
- 2 tablespoon soy sauce
- 3 tablespoon sugar
- 1 tablespoon cornstarch, diluted in1/4 cup water
- toasted garlic, optional
Directions
- Cut tofu into half inch thick squares.
- Fry in high heat until crispy and golden brown. Set aside.
- In a pan heat a little oil then sauté garlic until light brown.
- Add sesame seeds, button mushrooms and shitake mushrooms.
- Sauté for 2-4mins. Add salt to taste.
- Transfer to a small clean bowl/saucer. Set aside.
- In the same pan sauté bok choy in high heat until leaves turn dark green. Add salt. Set aside.
- Using the same pan again, sauté ginger strips in a little oil.
- Add soy sauce, sugar, water. Mix and simmer.
- Slowly pour the diluted corn starch. Mix continuously.
- Put enough diluted corn starch until sauce reaches desired consistency.
- In a platter arrange cooked Chinese white cabbage or bok choy in one layer.
- Put crispy tofu over Chinese white cabbage or bok choy then top tofu layer with the garlic mushroom.
- Drizzle sauce on top and sprinkle with the toasted garlic.
Appreciate the recommendation. Will try it out.
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