| 16 | oz | firm tofu, drained well and cut into triangular shapes | ||
| 1 | tablespoon | vegetable oil | ||
salt |
Pan fry firm tofu in a heated non-stick pan with vegetable oil until golden brown on each side. Season with salt. Set aside.
| 3 | slices | ginger | ||
| 3 | cloves | garlic, skin-on | ||
| 5 | caps | dried mushrooms, soaked and drained | ||
| ¼ | cup | raw red skinned peanuts, boiled until slightly tender, rinsed, and drained | ||
| ¼ | cup | roasted chestnuts | ||
| 1½ | cup | vegetable stock | ||
vegetable oil | ||||
| 2 | shakes | white pepper | ||
| 2 | tablespoons | |||
| 2 | tablespoons | soy sauce | ||
| ½ | tablespoon | dark soy sauce | ||
cornstarch, mixed with some water |
In a heated pot with vegetable oil, sauté ginger, and garlic until fragrant. Add mushrooms and stir fry until aromatic (1 min).
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.
Taste & season with more salt, if needed. For a thicker sauce, swirl in the cornstarch slurry before turning off the heat.
| 3 | stalks | scallions, chopped | ||
toasted sesame oil | ||||
| 1 | cup | rice, cooked |
Garnish with scallions, a drizzle of toasted sesame oil. Serve warm with rice.