China | Vegetables | Mushrooms | Tofu | Winter | Stir Frying

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.

VARIATIONS

  • Use a variety of mushroooms to get a full flavored dish.
  • One to two 2 Tbsp of Szechuan pickled vegetables can be added along with the scallions if you like. Soak 5 minutes in hot water first.

NOTES

  • This simple vegetarian stir fry is a good wintertime dish.