Wok Sauteed Mushrooms and Tofu Recipe
This Wok Sauteed Mushrooms and Tofu recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.
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Cooking tools:
- Wok
- Cookie cutter
- Nonstick skillet
- Serving platter
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spatula
- Spoon
Ingredients
- 1 package (14 ounces) firm tofu, drained
- 2/3 cup vegetable broth
- 1 1/2 tablespoon hoisin sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons cooking oil
- 1 leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds
- 1 serrano or jalapeno chili pepper, thinly sliced
- 1/2 pound small white button mushrooms, halved
- 1/2 pound portobello mushrooms, sliced into 1-inch squares
- 6 medium fresh shiitake mushrooms, stems discarded, quartered
- 1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water
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