Tofu with Shiitake Mushroom

Tofu with Shiitake Mushroom

INGREDIENTS:
12 oz-tub of medium-firm Tofu
1 oz-pack Dried Sliced Shitake Mushroom
1/4 cup chopped Green Onion plus 2 Tablespoon
1 Tablespoon finely minced Garlic
1 1/2 Tablespoon finely minced Ginger
1 teaspoon Dried Chili Pepper flakes
1 Tablespoon Peanut oil

Sauce
14 oz can Chicken Broth
1 Tablespoon Black bean sauce
2 teaspoon Oyster Sauce
1 teaspoon Hoisin Sauce
1 teaspoon Soy Sauce

1 Tablespoon Sesame Oil
Mix 1 Tablespoon Water and 1 teaspoon Cornstarch as sauce thickener.

COOKING DIRECTION:
Cut Tofu to 1 inch square then transfer in a colander. Let it sit for about 30 minutes to drain all the liquid.
Soak Shitake Mushroom in warm water for 20 minutes. Drain water by squeezing mushrooms then set aside.
Place all the sauce ingredients in a bowl, mix, then set aside.
Place wok on high heat.
Once wok is hot, add peanut oil.
Swirl oil around the wok.
Add Shitake, Ginger, and garlic. Stir fry for about 2 minutes.
Add pepper flakes. Sitr fry for about 30 seconds.
Add Tofu.
Add mixed sauce. Let it boil.
Once sauce starts to boil, turn heat down to medium.
Cover then let it simmer for 5 minutes.
Add
Add 1/4 cup green onions.
Add Sesame Oil.
Add Water/Cornstarch mixture then stir until sauce thickens.

Transfer in a serving bowl. Garnish with 2 Tablespoon Green Onions.
Serve with rice.