Tofu fried in hot oil with oyster mushrooms
2 servings
30 minutes
Tofu fried in hot oil with oyster mushrooms is a vibrant dish of Japanese cuisine that combines rich aromas and a delicate texture. Tofu soaked in peanut and sesame oils acquires an appetizing golden crust, while hoisin sauce and soy sauce create a deep, slightly sweet flavor with umami notes. Oyster mushrooms add tenderness and a forest aroma, while fresh cilantro leaves finish the composition with subtle spice. This dish is perfect for a light dinner or as an accompaniment to rice or noodles, highlighting the traditions of Japanese gastronomy.
1
Heat a large skillet over high heat, add the chopped tofu, pour in peanut oil, and fry it vigorously.
- Tofu: 200 g
- Peanut oil: 2 tablespoons
2
Add sesame oil and fry until golden brown.
- Sesame oil: 1 teaspoon
3
Reduce the heat, add garlic, ginger, hoisin sauce, soy sauce, sugar, 2 green onion stalks and mix thoroughly.
- Garlic: 1 clove
- Grated ginger: 2 teaspoons
- Soy sauce: 2 tablespoons
- Sugar: 2 teaspoons
- Spring onion: 0.3 bunch
- Hoisin sauce: 2 tablespoons
4
Add oyster mushrooms, 2 heads of Chinese cabbage and simmer on low heat for 2 minutes.
- Oyster mushrooms: 12 pieces
- Napa cabbage: 2 pieces
5
Garnish with coriander leaves and serve immediately.
- Cilantro (coriander leaves): to taste
