Recently we got acquainted with shimeji mushrooms, about which we wrote here. And since we also purchased brown shimeji, we decided to go further and prepare a full dinner, using tofu as the protein and fried mushrooms as a complement.
коричневі шімеджі (Hypsizygus tessellatus)
For spices, we decided to use those characteristic of Asian cuisine: soy sauce, oyster sauce, rice vinegar, chili pepper, sesame. And we added sweet accents in the form of honey and orange juice. We will tell and show you what we came up with next.
Time spent: 25-30 minutes
Difficulty: 2 out of 5
Cost: above average
We will need (for 2 full servings):
Basic list of ingredients:
300 g tofu
150 g brown shimeji (1 package)
1 tsp cornstarch
soy sauce
oyster sauce
rice vinegar
honey
orange
2 cloves of garlic
fresh ginger root (5-10 g)
20 g butter
15 ml frying oil
green onion
1 chili pepper
sesame
For the glaze for tofu:
2 tsp honey
2 tbsp soy sauce
1 tsp oyster sauce
1 grated clove of garlic
1 tsp grated ginger root
juice of half an orange
For frying the mushrooms:
1 grated clove of garlic
2 tbsp soy sauce
3 tbsp rice vinegar
20 g butter
frying oil
вже готові заправки для тофу та грибів, а також інгредієнти для презентації
Preparation
We prepared the tofu and mushrooms simultaneously. We started with making the glaze for the tofu and the mixture for the mushrooms. In two containers, we simply mix all the ingredients from the “for tofu glaze” block (here it is important to mix the honey well so that it dissolves as much as possible) and “for frying mushrooms.” After that, we move on to preparing the tofu.
We squeeze out the excess moisture from the tofu, cut it into large rectangles (approximately 2 by 3 cm), and coat each block on all sides with cornstarch.
We heat the pan, add a small amount of oil, and fry on medium heat on all sides for about 10 minutes (until a slightly golden color appears).
While the tofu is frying, we will deal with the mushrooms. We cut off the base, separate them into individual mushrooms, and rinse them with water.
We heat the second pan, add a small amount of oil, and fry on medium heat for 3-5 minutes.
Now in both pans, we add the prepared glaze (to the tofu) and the mixture for the mushrooms (to the pan with shimeji) and mix well. The pan with tofu will require more attention, as the glaze will thicken due to the addition of honey. It is important to turn each block of tofu often so that each is coated with glaze on all sides.
The mushrooms should be mixed until the excess moisture evaporates.
We turn off the pans and focus on presentation. We finely chop the green onion and chili pepper. We place the blocks of tofu and mushrooms on a plate, sprinkle with toppings, and enjoy a whole bouquet of sweet, salty, sour, refreshing, and spicy flavors.
