Yield: 6 servings
10 dried Chinese mushrooms
¼ lb. shiitake mushrooms
1 ½ lbs. firm tofu
2 cups Chinese chicken broth*
1 cup mushroom soaking liquid reserved
2 1⁄2 Tbsps. oyster sauce
1 1⁄2 Tbsps. soy sauce
1Tbsp. rice wine
1 tsp. sugar
1 Tbsp. cornstarch
2 Tbsps. water
1 tsp. corn oil
1 medium leek cut in 1” lengths
1 Tbsp. garlic minced
- Soak the Chinese black mushrooms in 11⁄2 cups hot water for 20 minutes. Drain and reserve soaking liquid. Discard stems and cut caps in half or in thirds if very large. reserve.
- Remove stems from shiitake mushrooms and cut caps in half. reserve.
- Wrap the tofu in paper towels or a cotton towel and place a heavy weight such as a skillet, on top. Let stand for 30 minutes to press out the excess water, then cut into 1⁄2-inch cubes. reserve.
- Combine the braising mixture ingredients, except water and cornstarch and set aside.
- Combine the cornstarch and water, blend well, reserve.
- Heat a flameproof casserole or a Dutch oven, add the corn oil, and heat until hot. Add the leek, garlic, and softened black mushrooms ; stir-fry for about 10 seconds, until fragrant. Add the tofu and braising mixture and heat back to the boil. reduce the heat to medium low, cover, and simmer for 20 minutes. Uncover, increase the heat to medium, and cook until the sauce is reduced by half.
- Add the cornstarch thickener and cook, stirring continuously to prevent lumps, until thickened. transfer to a serving bowl or serve directly from the pot.
*Chinese chicken stock: combine 2 lbs. cut up wings/backs, 4 slices ginger, 3 scallions cut into 1" pieces, 1⁄2 tsp. salt, and 8 cups cold water. Bring to a boil, reduce heat, simmer one hour, skimming off froth/fat from top. Strain (fine strainer). Do not add bottom 1⁄4 cup of the pot as these solids from the chicken will make the stock cloudy.
Recipe from Chef Ira Poritzky, Feather River Hospital, Paradise, CA.