A light, healthy, and incredibly flavorful vegan dish. Silky, melt-in-your-mouth tofu is drenched in a rich, umami-packed shiitake mushroom sauce.
Blanch the silken tofu in slightly salted boiling water for 2 mins to firm it up and warm it through. Carefully cut into cubes. Clean and thinly slice the shiitake mushrooms.
Heat a little oil and sauté the minced garlic and shallots until fragrant. Add the shiitake mushrooms and stir-fry until they soften and release their aroma.
Mix 2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, a pinch of diet sweetener, black pepper, and half a cup of water. Pour into the mushroom pan and bring to a simmer. Add a cornstarch slurry to thicken the sauce.
Gently plate the tofu and generously pour the hot mushroom sauce over it. Drizzle a few drops of sesame oil and garnish with chopped scallions and cilantro.
Q: Can I use other types of mushrooms?
A: Absolutely! King oyster, button, or enoki mushrooms all work wonderfully with this sauce.
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