Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tofu and mushrooms in ginger and oyster sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tofu and mushrooms in ginger and oyster sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Tofu and mushrooms in ginger and oyster sauce is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have tofu and mushrooms in ginger and oyster sauce using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Tofu and mushrooms in ginger and oyster sauce:

1. Take 350 g button mushrooms, quartered
2. Make ready 1 shallot, finely sliced
3. Take 3 cloves garlic, finely diced
4. Take 6 green onions (white and light green parts only), chopped
5. Get 1 thumb-sized nub ginger, cut into matchsticks
6. Prepare 400 g pressed tofu, cut into 2 cm chunks
7. Prepare 1 1/2 tbsp cornstarch, plus another 1/2 tsp
8. Prepare 2 tbsp oyster sauce
9. Make ready 1 tbsp mirin
10. Get Sesame seeds

Instructions to make Tofu and mushrooms in ginger and oyster sauce:

1. Add a splash of veg oil to a large nonstick pan on medium-high heat. Fry the mushrooms until browned, about 3 minutes. Add the shallot, garlic, green onion, and ginger and continue frying another 3 minutes until aromatic. Remove everything to a plate and set aside.
2. In a bowl, toss the tofu with 1 1/2 tbsp cornstarch and a pinch of salt. Refresh the oil in the pan, and fry the tofu until browned on all sides. This should take about 5 minutes.
3. Return the mushrooms and aromatics to the pan. Add 2/3 cup water, as well as the oyster sauce and mirin, and several grinds of freshly cracked black pepper. Toss to coat everything in the sauce, then simmer 2 minutes.
4. Make a slurry by whisking the remaining 1/2 tsp cornstarch with a few tbsp water. Stir the slurry into the pan and simmer a final few minutes until the sauce thickens. Sprinkle sesame seeds on top when serving. Goes great piled on top of simply steamed or fried bok choy and a side of rice.
5. Ready to serve and ENJOY!

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