Island-style Braised Tofu and Shiitake Recipe

Enjoy this recipe, which is actually quite versatile with your culinary imagination ... ALOHA!

Ingredients: 

2 packages (28 ounces) of firm tofu 

1/2 pkg. of Vegan grounds

1 1/2 tablespoons cornstarch and 1/2 teaspoon for slurry 

4 tablespoons soy sauce 

2 tablespoons vegetable oil 

4-5 cloves minced garlic 

16 ounces shiitake mushrooms (30 mushrooms), stems removed, cleaned and sliced 

3 tablespoons oyster sauce 

2 tablespoons chili garlic sauce 

1 cup chicken stock 

1/2 cup chopped cilantro

Directions: 

1) Drain tofu and blot dry with paper towel. Cut tofu into 3/4 inch square cubes and set aside.

2) In a large bowl, combine the protein grounds, 1 1/2 tablespoons cornstarch and 2 tablespoons soy sauce. In a separate bowl, make a slurry by mixing 1/2 teaspoon cornstarch with 2 tablespoons cold water.

3) Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Pan-fry the tofu cubes 1-2 minutes on each side until lightly brown. Transfer to plate.

4) Heat 1 tablespoon oil in a large wok over high heat. Add the garlic and grounds mixture, breaking it up with a metal spatula. Stir-fry 1-2 minutes. Add the mushrooms and stir-fry for another 1-2 minutes. Add the tofu and stir-fry for 1 minute. Mix in oyster sauce, chili garlic sauce, 2 tablespoons soy sauce and chicken stock. Re-whisk and add cornstarch slurry and bring to a boil, stir until the sauce is slightly thickened. Adjust seasonings to taste. Stir in cilantro and serve over jasmine rice.

Makes 6 to 8 servings