On full moon days many households look for tofu stir fried with fresh mushrooms to keep the table from feeling plain. What it has going for it is the sweetness of the mushrooms and the softness of the tofu. The hard part is that silken tofu breaks apart very easily when turned in the pan.
Dusting the tofu in flour and frying it golden on all sides holds each piece together. The vegetables are blanched for a minute and then chilled in ice water for crunch.
This batch weighs about 1.5kg, at roughly 92 calories per 100g.
Method
Rinse the green peas and cut them in half. Peel the carrot and cut into slices about 2mm thick. Soak the shiitake until soft, cook them in water with 1/2 teaspoon vegetarian seasoning powder, then drain. Rinse the oyster mushrooms, press out the water and tear them into pieces. Rinse the baby corn. Slice the leek thinly.
Bring a pot of water to a boil with 1/2 tablespoon salt, blanch the baby corn, carrot and green peas for about 1 minute, then drop them straight into ice water.
Mix the sauce: 2 tablespoons soy sauce, 1.5 tablespoons vegetarian oyster sauce, 1.5 tablespoons honey, 1 teaspoon vegetarian sate chili oil, 1 teaspoon vegetarian seasoning powder, 1/2 teaspoon kOBE Monk Fruit Blend and 1 bowl fresh coconut water, stirred until dissolved.
Cut the tofu into cubes, dust with all purpose flour and fry until golden on all sides.
Set a pan over the heat with 1 tablespoon annatto oil, fry the leek until fragrant, add the shiitake, oyster mushrooms, carrot, baby corn, green peas and 3 tablespoons of the sauce, toss together, turn off the heat and tip onto a plate.
Pour the rest of the sauce into the pan, bring to a boil and simmer the tofu in it for 1 to 2 minutes.
Return the mushrooms and vegetables to the pan with 1 tablespoon tapioca starch slaked in water and stir through. Finish with 1 teaspoon sesame oil and turn off the heat.
Tips
Blanch the vegetables and drop them straight into ice water to hold their fresh color and crunch.
Dust the silken tofu in flour before frying and the pieces will not break.
Simmer the tofu for 2 minutes at most, as longer lets it take on water and fall apart.
Fry the floured silken tofu straight away, since standing draws water and the flour slips off.
Honey is still a sugar, so keep to the amount given in the recipe.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.