Broccoli-Tofu-Shittake Stir-fry

Changed it up a bit, but this recipe did provide a good technique for the tofu. Sauce was pretty mild since I omitted the hot pepper, but still quite flavorful. Having sherry in the pantry is always a surprise blessing.

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day

Adapted from: Moosewood Restaurant Cooks at Home

Serving Size: 4

Sauce:

• 3 tablespoons hoisin sauce
• 2/3 cup homemade vegetable stock
  
• 3 tablespoons rice vinegar
• 3 tablespoons tamari
  
• 1 tablespoon cornstarch

Stir-fry:

• 2 tablespoons sesame oil
• 1 garlic clove -- pressed
• 18 ounces tofu -- cut into 1" cubes
• 3 cups broccoli florets
• 1/3 cup dry sherry
• 1 bunch chives-- cut into 1" pieces
• 1 1/2 c sliced shittake mushrooms
  

Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.

Add the garlic and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the chives and mushrooms, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.

Served over rice with toasted sesame seeds.

Dong Gu Tofu

Here's a favorite. Whipped the sauce together last night to accompany brown rice, tofu and a bag of Trader Joe's frozen veggies, but the original recipe with mushrooms and scallions is delish. Especially with the variety pack of mushrooms so you get some of the oyster and shittakes in there for a deeper flavor. I think I added fresh broccoli to the mix once before too, which was also complimentary.
Recipe came from what's for eats website.

Dong Gu Dofu

(Chinese tofu with mushrooms)

Yield: 4-6 servings

INGREDIENTS	PREP	AMOUNT
Water or stock		1/2 cup
Soy sauce		1/4 cup
Hoisin sauce		2 Tbsp
Hot bean paste (chile paste)		2-3 tsp
Sugar		2 tsp
Rice wine		2 Tbsp
Salt		to taste
Cornstarch		1 Tbsp
Oil		2-3 Tbsp
Scallions	sliced into 1/4" pieces on the diagonal	3-4 each
Mushrooms, fresh	quartered	1 cup
Mushrooms, shiitake, dried	soaked in hot water, destemmed, cut in strips	4-6 each
Tofu, firm	cubed	2 lbs

METHOD

Basic Steps: Mix → Stir fry → Simmer

1. Mix together the first set of ingredients to make your sauce. Adjust seasoning to your taste.
2. Heat the oil over high flame in a wok or large pot. Add the scallions and stir fry till just heated through. Add the mushrooms and continue to stir fry 2-3 more minutes.
3. Reduce heat to low, give the sauces a good stir and add to the mushrooms and scallions. Stir in well and bring to a simmer to thicken. Fold in the tofu gently and let simmer till heated through. Add a little stock or water if the sauce becomes too thick. Serve with rice.

*I use low-sodium tamari instead of soy sauce and cut the sugar back to a pinch. I usually omit the extra salt too. Red chili paste is, in this house, always sambal oelek, a.k.a. The Rooster.

Mushroom, Broccoli and Tempeh Stir Fry in Garlic Brown Sauce

In recovery from the decadence of the last month and eager to use up some produce in the fridge, I made a stir fry with a more or less classic Chinese brown sauce that created a good vehicle for tempeh, another mystical ingredient I hadn't had much success cooking with to date.

1/2 c soy sauce, reduced sodium
1/2 c vegetable broth, Imagine No-Chicken broth is my favorite from a carton
1/3 c rice wine
1 T turbinado sugar
1/4 t white pepper
1 T sesame oil
2 T arrowroot powder
1/4 c water
1 1/2 T fresh, minced garlic
1 1/2 T fresh, minced ginger
1 8 oz. package of tempeh
6 oz. mushrooms
1 1/2 c broccoli (I used frozen florets in this trial, not a big flavor difference over the fresh and what I had on hand)
1/4 c sesame seeds
2 T canola oil

Combine soy sauce, vegetable broth, rice wine, sugar, pepper and sesame oil in a shallow bowl. Slice tempeh into 1/2 inch thick strips and add to bowl, allowing the tempeh to marinate while everything else is being prepared.

Toast the sesame seeds in a dry pan on the stove, stirring constantly to prevent burning. After about 5 minutes they start to brown and become fragrant. Remove from heat and set aside.

Mince garlic and ginger. Slice mushrooms and broccoli if using fresh.

Dissolve 2 tablespoons of arrowroot powder (or cornstarch) into 1/4 cup of water. Stir and set aside.

Heat 2 tablespoons of canola oil in a wok. Add garlic and ginger. Cook and stir for a few minutes until fragrant and then add mushrooms and broccoli. Cook and stir until mushrooms release their juices and start to brown. Add tempeh and soy sauce mixture. Reduce heat and simmer, stirring frequently, for about 5 more minutes or until tempeh is cooked through. Add arrowroot mixture and stir over low heat until sauce thickens, about 2 minutes.

Serve with rice and sprinkle with toasted sesame seeds.

Makes 5 servings.

--This will be a good sauce for tofu too.