 Buddha's Delight
Makes 2 main-dish or 4 side-dish servings
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Image © Publications International, Ltd.
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Buddha's Delight
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Ingredients
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1
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package (1 ounce) dried shiitake or black Chinese mushrooms
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1
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package (about 12 ounces) firm tofu, drained
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1
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tablespoon peanut or vegetable oil
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2
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cups diagonally cut 1-inch asparagus pieces or 1 package (10 ounces) frozen cut asparagus, thawed and drained
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1
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medium onion, cut into thin wedges
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2
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cloves garlic, minced
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1/2
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cup chicken broth
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3
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tablespoons hoisin sauce
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1/4
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cup coarsely chopped fresh cilantro or thinly sliced green onions
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1. Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain over fine strainer, squeezing out excess water into measuring cup; reserve. Discard mushroom stems; slice caps.
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2. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.
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3. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add asparagus, onion wedges and garlic; stir-fry 4 minutes for fresh or 3 minutes for frozen asparagus.
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4. Add mushrooms, 1/4 cup reserved mushroom liquid,* broth and hoisin sauce. Reduce heat to medium-low. Simmer, uncovered, until asparagus is crisp-tender, 2 to 3 minutes for fresh or 1 minute for frozen asparagus.
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5. Stir in tofu; heat through, stirring occasionally. Ladle into shallow bowls. Sprinkle with cilantro.
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*Remaining mushroom liquid may be covered and refrigerated up to 3 days or frozen up to 3 months. It may be used in soups and stews.
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© Publications International, Ltd.
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Printed
from fbnr.com
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