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Braised Vegetables with Tofu PDF Print E-mail
Ingredients
6 squares of Pureland firm tofu
12 dried chinese mushrooms
3 tablespoons dried wood fungus (optional)
1 small can bamboo shoots
1 can young corn cobs
2 tablespoons peanut oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
2 cups mushroom liquid
1 teaspoon hoisin sauce

Method
Cut squares of tofu into quarters and place on a double thickness of absorbant paper towels. Soak mushrooms in 3 cups of hot water fo 30 minutes. Cut off and discard stems. Squeeze out excess moisture from caps and reserve mushroom water. Soak fungus in hot water for 10 minutes, then wash well, removing any grit. If large cut into bite size pieces. If using one large bamboo shoot, slice into smaller strips, but if using the smaller braised bamboo shoots they may be used whole. Drain the corn cobs.

Heat oil in a wok and fry mushroms on high heat until brown, turning them frequently. Add all the ingredients except tofu and wood fungus and bring to simmering point. Cover and simmer for 25-30 minutes. Add wood fungus and bean curd and heat through. Do not stir too vigourously after adding tofu or it will break up. Serve with hot boiled rice.