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James Strange

Baked Tofu, Broccoli and Shiitake

A simple make ahead tufo recipe that does not suck.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 2 people
Course: Main Dish
Cuisine: Chinese
Calories: 219
Ingredients Method

Ingredients
  

Main Stuff
  • 8 oz Super Firm Tofu You can press firm
  • 4 each Dried Shitake Mushrooms Soaked in Water
  • 3 cups broccoli
  • 1 Tablespoon oil
  • 1 teaspoon garlic chopped
  • 1 teaspoon ginger chopped
  • 1 each green onions chopped
Sauce
  • 1/2 cup Mushroom Broth From Soaking Mushrooms
  • 1 Tablespoon Hoisin Sauce
  • 1/2 teaspoon raw sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon black vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch Can use up to 2 teaspoons for a thick sauce

Method
 

  1. Cut tofu into 3/4 inch cubes. Place onto baking sheet lined with parchment paper and bake at 400F for 40 minutes. Turn half the way thru.
  2. Blanch the green veggies in a pot of boiling water for 60 seconds. Add to an ice bath to stop the cooking. Drain in a colander until ready to use.
  3. To make the sauce in a small bowl add 1/2 cup of liquid from soaking the mushrooms, 1 Tablespoon Hoisin sauce, 1/2 teaspoon raw sugar, 1 teaspoon soy sauce, 1 teaspoon Black Vinegar, 1/2 teaspoon sesame oil, 1 teaspoon corn starch (more if you want a thicker sauce). Mix all of this up and set it aside. 
  4. Chop up the garlic, ginger and green onion.
  5. Place pan on a burner, turn heat to high add garlic and ginger.
  6. When the oil is hot add the sliced mushrooms and green onion.
  7. When the mushrooms start to get some color on them add the sauce and bring to a boil. When its at a boil add the broccoli and tofu. Heat everything thru and serve.