Spicy mushrooms with tofu

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4 – 6 people with other dishes
Parev

Bean curd is also known by its Chinese name ‘doufu’ or by its Japanese name ‘ tofu’. Bean curd has a distinctive texture but a bland taste. It is made from yellow soybeans, which are soaked, ground, mixed with water and then cooked briefly before being solidified. In this country it is usually sold in two forms: firm cakes or as a thickish custard but it is available in several dried forms and fermented.

The soft custard- like variety is used for soups, while the solid type is used for stir frying, braising and poaching. Solid bean curd cakes are white in colour and are sold in Chinese groceries and health food shops. To use solid bean curd, cut the amount required into cubes or shreds using a sharp knife. Take care when cooking it as it is delicate and too much stirring will cause it to disintegrate.

Tofu is high in protein and low in fat. It is easily used in soups, casseroles, stir-fries, salads, dressings and desserts as its blandness is quickly replaced by the flavours it absorbs.

Ingredients
  • 2 pounds mushrooms – use a selection of – brown cap, shiitake, button and wild – sliced
  • 2 tablespoons sesame oil
  • 2 cups fresh tofu – drained and cubed
  • 2 cups braised tofu – if unavailable use more fresh tofu
  • 2 tablespoons dark soya sauce
  • 5 spring onions – sliced at an angle
  • 1-2 small red chillies – deseeded and finely chopped
  • 3 tablespoons rice wine or dry sherry

Method

1) Heat the oil in a wok. When the oil is hot, add the sliced mushrooms, soya sauce, spring onion and chillies.
2) Cook for 10 minutes so that all the mushroom juices are absorbed
3) Add the tofu and continue cooking for a further 3 minutes.

To serve the stylish way

Place in a large serving dish and serve immediately.
If you want to make this dish in advance – slightly under cook the mushrooms and re heat for 5 minutes.

Variation

Add some finely sliced cooked chicken or flaked salmon and serve with rice or noodles for a more substantial meal.

For more information about my recipes or to purchase my book, The Book of Jewish Cooking published by Salamander Books, $12.00 please log into www.jewishcookery.com

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com