Braised Pork Tofu And Shiitakes Recipes

Steps:

• 1) Drain tofu and blot dry with paper towel. Cut tofu into 3/4 inch square cubes and set aside.
• 2) In a large bowl, combine the ground pork, 1 1/2 tablespoons cornstarch and 2 tablespoons soy sauce. In a separate bowl, make a slurry by mixing 1/2 teaspoon cornstarch with 2 tablespoons cold water.
• 3) Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Pan-fry the tofu cubes 1-2 minutes on each side until lightly brown. Transfer to plate.
• 4) Heat 1 tablespoon oil in a large wok over high heat. Add the garlic and pork mixture, breaking it up with a metal spatula. Stir-fry until pork is no longer pink. Add the mushrooms and stir-fry 1-2 minutes. Add the tofu and stir-fry for 1 minute. Mix in oyster sauce, chili garlic sauce, 2 tablespoons soy sauce and chicken stock. Re-whisk and add cornstarch slurry and bring to a boil, stir until the sauce is slightly thickened. Adjust seasonings to taste. Stir in cilantro and serve over jasmine rice.

Steps:

• Put oil in a large, deep skillet and turn heat to high. A minute later, add pork and cook, undisturbed, until nicely browned on one side, 3 to 5 minutes. Shake the pan or use tongs to turn, then toss in the ginger and garlic.
• A minute later, add soy sauce, sugar and 1/2 cup water, along with mirin, honey or sugar. Turn heat to low, cover and simmer about 30 minutes, until pork is fairly tender. Add shiitakes, stir, and cook about 10 more minutes, until pork is quite tender.
• Uncover, raise heat to high, and cook, turning pieces frequently, until liquid is reduced to a saucy consistency. Discard ginger and garlic if you like, and serve over white rice.

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.