Grammy's Kitchen
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Silken Tofu

This is 2x the regular recipe

Yield
Serves ~8

Ingredients

  • 2 lb silken tofu
  • 3 garlic cloves, smashed
  • 6 oz (small pack - confirm weight) white mushrooms, sliced
  • 6-8 fresh shiitake mushrooms, sliced
  • ~3 rehydrated Chinese mushrooms, sliced
  • ~1 dozen sugar snap peas

Sauce

  • 2 Tbl soy sauce
  • 1 tsp salt (maybe less … was salty)
  • 1 Tbl cornstarch
  • 1/2 c chicken broth
  • 2 Tbl sesame oil
  • 2 scallions, sliced diagonally into 3/4" pieces (greens only??)

Instructions

  1. 1

    Open the tofu package and cut in half the long way then into ~1/2" slices. Set aside.

  2. 2

    Heat oil over medium high heat. Sauté mushrooms (AND GARLIC?) until tender and juices are gone (TIME?). Remove and set aside.

  3. 3

    In the same pan, gently add tofu. Be careful not to break the pieces. DO NOT stir. Add ~1 dozen sugar snap peas over the top (or blanch, set aside, and add at end).

  4. 4

    To prepare the sauce stir all ingredients together in a small bowl. Once tofu is warmed (2-3 minutes), pour the sauce mixture over the tofu. Once it starts to thicken, add mushrooms over the top. Add sesame oil and sprinkle scallions over the top.