Braised Tofu with Chinese Mushroom and Broccoli

Braised Tofu with Chinese Mushroom and Broccoli

I am very unhealthy, almost never eating any fruit or vegetable. But I do love a traditional Chinese Braised Tofu with Mushroom and Broccoli. Since I've embarked on a Vegetarian Lunch with 8 guests this afternoon, I just had to cook one.

This was my first no-meat meal and I was very disorganised. Added to that, I cut my finger and this slowed me down even more. Had to get everyone to help prepare the curry puffs, set the table, wash the fruit etc - I was running late.

Fried Japanese Noodles with French Beans and Toasted Sesame Seeds

On the menu there were Guacamole, Baked Curry Puffs, Vietnamese Summer Rolls (that everyone had to make for herself), Braised Tofu with Mushroom and Broccoli, Fried Okra, Fried Noodles and Fresh Fruit from the farm. Finally managed to get Sh to my place for lunch and she came with an electric grinder that she helped me buy in India. Another few weeks and she too will be home for good. The end of the school year is a time for goodbyes...it's always so sad.

Braised Tofu with Mushroom and Broccoli :

4 pieces of firm Tofu (sliced into smaller pieces)

8-10 Chinese Mushrooms (soaked in hot water)

A small head of Broccoli

1 Tbsp toasted Sesame Oil

1 slice Ginger (julienned)

1 Tbsp Peanut Oil

2 Garlic cloves (chopped)

3 Tbsp Chinese cooking wine

3 Tbsp light Soy Sauce

3 Tbsp Oyster Sauce (or vegetarian oyster sauce)

Rock sugar, salt and pepper to taste

Mushroom water and 2 Tsp corn starch (to thicken the sauce)

Pat the tofu dry with a kitchen towel and fry them in hot oil till the desired crispiness has been attained. Remove and set aside.

Soak the mushrooms in hot water for at least 20 minutes if not a few hours. Remove from the water and reserve the mushroom liquid for the dish. Squeeze the water out of the mushrooms, remove the stems if necessary and slice each mushroom into half.

Cut the broccoli into smaller florets and scald them in salted boiling water for 5 minutes. Drain and set aside.

Heat a big wok. Pour the sesame oil into the wok and fry the ginger till fragrant. Add the peanut oil and the garlic and fry it till fragrant.

Add the mushrooms and stir-fry for a few minutes.

Add the fried tofu and do the same.

Mix the wine, soy sauce, oyster sauce and rock sugar in a bowl and pour over the mushroom and tofu. Cover the wok for a few minutes. If necessary, add a bit of hot water as well.

Mix the cornstarch with the mushroom water to thicken the sauce. Add the broccoli to the wok and pour in the cornstarch mixture. Add salt and pepper and cover the wok again. Let everything braise for a few minutes, but watch out not to overcook the broccoli.

Arrange the tofu on a plate and top with the broccoli followed by the mushrooms. Pour the sauce over everything. Serve hot.

MIL arrives tomorrow night. Back to some housekeeping now, Lotus!