This chopsuey recipe has a lot of texture, using fried tofu, 3 types of mushrooms and various crunchy vegetables. I used a mix of dried shiitake and champignon mushrooms to make the tasty sauce.
Serves: 2 people as main dish.
Preparation time: 25 minutes (+ 30 minutes simmer time for the dried mushrooms).
Ingredients
375g firm tofu (sliced with 0.5 inch width)
1/2 cup dried shiitake mushroom
1/2 cup dried champignon
100g fresh champignon (button mushrooms)
300 g broccoli
100 g carrots (sliced thinly)
50g bean sprouts (tauge)
1 large white onion
1/2 cup water + 1 tsp flour
1 tbsp soy sauce
Salt and pepper to taste
2. While simmering the mushrooms, fry the tofu until both sides are golden brown. Tips: don't put too much oil (just enough to cover half of the width of the tofu), place the tofu on the pan once the oil is hot. Set aside the tofu and clean the pan. Leave around 1 tbsp of oil in the pan.
3. Stir-fry the onion (2 - 3 minutes), then add the mushrooms, the broccoli and carrots. Stir fry for around 3 minutes.
4. Add the mushroom water and soy sauce. Let it simmer for 5 minutes until the vegetables are almost cooked. Do not overcook! We want the vegetables to retain its colors and crunchiness.
5.Whisk the flour into the water, and add into the mixed vegetables. This thickens our sauce. You can adjust the thickness by adding more flour or adding more water.
6.Add the bean sprouts and tofu. Mix and let it simmer for 3 minutes.
Serve with rice.
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1/2 cup dried shiitake mushroom
1/2 cup dried champignon
100g fresh champignon (button mushrooms)
300 g broccoli
100 g carrots (sliced thinly)
50g bean sprouts (tauge)
1 large white onion
1/2 cup water + 1 tsp flour
1 tbsp soy sauce
Salt and pepper to taste
Preparation
1. Break the dried mushrooms, boil with 2 cups and water and let it simmer for 20-30 minutes until mushrooms are soft. Reserve the 'mushroom water'.2. While simmering the mushrooms, fry the tofu until both sides are golden brown. Tips: don't put too much oil (just enough to cover half of the width of the tofu), place the tofu on the pan once the oil is hot. Set aside the tofu and clean the pan. Leave around 1 tbsp of oil in the pan.
3. Stir-fry the onion (2 - 3 minutes), then add the mushrooms, the broccoli and carrots. Stir fry for around 3 minutes.
4. Add the mushroom water and soy sauce. Let it simmer for 5 minutes until the vegetables are almost cooked. Do not overcook! We want the vegetables to retain its colors and crunchiness.
5.Whisk the flour into the water, and add into the mixed vegetables. This thickens our sauce. You can adjust the thickness by adding more flour or adding more water.
6.Add the bean sprouts and tofu. Mix and let it simmer for 3 minutes.
Serve with rice.
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