NouCuisine • Braised mushrooms, chestnuts & tofu bowl recipe by woonheng

Braised mushrooms, chestnuts & tofu bowl



SERVES 4PREP COOK

tofu

16oz

firm tofu, drained well and cut into triangular shapes

1tablespoon

vegetable oil

salt

  1. Pan fry firm tofu in a heated non-stick pan with vegetable oil until golden brown on each side. Season with salt. Set aside.⁣⁣

3slices

ginger

3cloves

garlic, skin-on

5caps

dried mushrooms, soaked and drained

¼cup

raw red skinned peanuts, boiled until slightly tender, rinsed, and drained

¼cup

roasted chestnuts

cup

vegetable stock

vegetable oil

2shakes

white pepper

2tablespoons

stir-fry sauce

2tablespoons

soy sauce

½tablespoon

dark soy sauce

cornstarch, mixed with some water

  1. In a heated pot with vegetable oil, sauté ginger, and garlic until fragrant. Add mushrooms and stir fry until aromatic (1 min).

  2. Add in the rest of the ingredients. Place a lid over and bring mixture to boil. Turn heat to low-med and simmer until sauce is slightly reduced. ⁣⁣

  3. Taste & season with more salt, if needed. For a thicker sauce, swirl in the cornstarch slurry before turning off the heat.

to serve

3stalks

scallions, chopped

toasted sesame oil

1cup

rice, cooked

  1. Garnish with scallions, a drizzle of toasted sesame oil. Serve warm with rice.⁣⁣