Ingredients
2 tablespoons neutral cooking oil
1 14-ounce package of firm or extra firm tofu, pressed to release the water
2 medium carrots, cut into large pieces
1 8-ounce can of bamboo shoots, drained and rinsed
1 8-ounce can of water chestnuts, drained and rinsed
1 ounce of maitake mushrooms
1 generous bunch of cilantro
3 cups vegetable broth
¼ cup soy sauce
3 to 4 tablespoons cornstarch, depending on the thickness that you like
Directions
Heat the oil in a frying pan over medium heat—I use cast iron. Cut the block of tofu into 4 large pieces. With the tofu block on a cutting board, laying flat and the longest part horizontal, make one cut down the middle, top to bottom. Prop each piece up on the short end and slice down the middle. You are creating 4 pieces that are about 2.5 x 3.5 x 1. Once the oil is shimmering, place the blocks of tofu in the pan and shake the pan immediately so that you are sure that the tofu has oil underneath it. Be patient and cook for about 4 minutes or until you start to see a brown crust form on the bottom. Flip the tofu, shake the pan again, and cook another 4 minutes until the other side has a brown crust. Remove and place on a paper towel lined plate to absorb any extra oil.
While the tofu is cooking, you can get your vegetables ready. First, place the carrot pieces in a food processor and pulse until they are small pieces, about the size of a pea. Move these to a bowl. Place the bamboo shoots and water chestnuts and pulse to the same consistency. Move them to the bowl with the carrots. Place the maitake mushroom in the processor and pulse to the same consistency and then move to the bowl with the other vegetables. Place the cilantro (including stems) in the processor and pulse. Keep the cilantro separate.
Mix the vegetable broth and soy sauce together. Pour 2 cups of the mixture into the same frying pan that you cooked the tofu over medium heat. Add the carrots, bamboo shoots, water chestnuts and mushrooms. Cook for 3-4 minutes. Add 3 tablespoons of cornstarch to the remaining broth/soy sauce mixture and whisk. Add the mixture to the pan and continue cooking over medium heat for about 5 minutes until the mixture thickens a bit. Taste and add more soy sauce if needed. The sauce should taste a little on the salty side. If you want the sauce to be thicker, mix ½ tablespoon cornstarch with a little water and add to the pan. Once the mixture is thickened to your liking, turn off the heat and add the cilantro and stir.
Serve the sauce over the tofu and white rice.
Serves 4 as an entree.
Notes
One of my favorite meals that I miss from living in Dallas is Golden Millennium from Loving Hut.
