Braised Tofu and Beech Mushroom in Oyster Sauce
Cold Dew is the 17th solar term of the 24 Solar Terms and is within these few days. It started raining yesterday. A saying goes, 一场秋雨一场寒, in English, meaning it is getting colder with every rainfall in the autumn.
I want to have something warm and hearty recently. Mushrooms are available through the year but especially succulent in autumn, so I would make a dish with beech mushroom and tofu, and season with oyster sauce. Beech mushroom has natural crabby flavour. Together with tofu and oyster sauce, these three are perfect combination!
Firm tofu, 500g, cut into big dices;
Beech mushroom, 300g, cut the root off and washed;
Baby sweetcorn, 100g;
Carrot, 50g, sliced;
Garlic, 3 cloves, sliced;
Oyster sauce, 3tbsp. This is a daily Cantonese seasoning sauce with sweet seafood flavour. There is vegetarian oyster sauce in the market or if you are unable to obtained, use sweet light soy sauce instead;
Light soy sauce, 1tbsp;
Starch powder, 1tbsp.
How to do –
1. Oil in hot pan, pan-fry the tofu dices double-sided;
2. In the same pan, add in garlic, carrot, baby sweetcorn, mushroom and oyster sauce, flip gently to mix all ingredients well, lid on and let them cook for a few minutes;
3. Mix 1tbsp of starch powder with 1 tbsp of soy sauce, and 3 tbsp of water. Mix well and pour into the pan, flip or stir gently till the starch mixture is cooked and the sauce is thicken.
Best to serve with hot steamed rice and don’t forget to pour the sweet and savoury sauce on top!