Stir-fried Tofu With Mushrooms
The indescribable flavor of umami comes through quite strongly when dried mushrooms are used. Feel free to substitute canned bamboo chunks or fresh bamboo in place of the canned bamboo shoots.
3/4 pound firm tofu
1 cup dried black or shiitake mushrooms, or fresh mushrooms
1 cup canned bamboo shoots
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 1/2 tablespoons Chinese rice wine or dry sherry
2 tablespoons oil
Remove the tofu from the package and drain. Cut the tofu lengthwise through the middle, so that you have two equal pieces about 1-inch thick. Cut into large cubes.
If using dried black or shiitake mushrooms, reconstitute by soaking in warm water for 20 minutes or until they have softened. Squeeze to remove excess liquid and thinly slice. If using fresh mushrooms, wipe with a damp cloth and slice.
Rinse the bamboo shoots in warm running water and drain. In a small bowl, mix together the dark soy, oyster sauce, sugar, and Chinese rice wine or dry sherry and set aside.
Heat the wok. When the wok is ready, add the oil. Add the bamboo shoots and mushrooms and stir until they are heated through. Add the tofu and the dark soy/oyster sauce/sugar/sherry mixture. Stir-fry until the ingredients are heated through. Serve hot.
Nutritional Breakdown per serving (based on 4 servings, substituting soy sauce for dark soy sauce): 204 calories (kcal), 14 g Total Fat (22 percent calories from fat), 11 g Protein, 9 g Carbohydrate, 0 mg Cholesterol, 736 mg Sodium, 1g Fiber. At 3 servings the calorie count drops to 153.