Follow these steps for perfect results
fresh bean curd
cut into triangles
black dried Chinese mushrooms
soaked, sliced
oil
scallion
shredded
gingerroot
peeled, shredded
dry sherry
dark soy sauce
sugar
mushroom liquid
dark sesame oil
Cut bean curd squares into quarters, then into thin triangles.
Soak dried mushrooms in boiling water for 1 hour.
Squeeze excess water from mushrooms, reserving the liquid.
Rinse mushrooms briefly and squeeze dry, then destem and slice the caps.
Prepare scallions, ginger, mushrooms, and tofu on a work tray.
Measure mushroom liquid; add stock or water if needed to reach 1/2 cup.
Heat a large skillet over high heat, then add oil.
Reduce heat to medium, add scallions and ginger, and stir quickly.
Add sherry, soy sauce, sugar, and mushroom liquid.
Add mushrooms and tofu, gently turning to coat.
Adjust heat to maintain a gentle simmer, cover, and cook for 10-12 minutes, turning halfway through.
Continue cooking until most of the liquid has evaporated.
Add sesame oil and turn once more before serving.
Expert advice for the best results
Adjust soy sauce amount to taste.
For a spicier dish, add chili flakes.
Serve with steamed rice.
Everything you need to know before you start
15 minutes
Can be partially made ahead.
Serve hot, garnished with chopped scallions.
Serve with steamed rice or noodles.
Garnish with fresh cilantro.
Complements the umami flavors
Discover the story behind this recipe
Commonly eaten in Chinese vegetarian cuisine.
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