MURHSROOMS & TOFU is a family creation. When my twin niece and nephew were 3 years old, they started asking to help in the kitchen. There were lots of funny mishaps, but out of those mistakes came this recipe. This dish will work as a vegetarian entree or as a dish
INGREDIENTS
¼ cup vegetable oil
2 cups halves mushrooms
2 cups cubed extra-firm tofu
2 heaping tablespoons cornstarch
¼ onion, minced
¼ cup soy sauce
2 tablespoons water
Steamed rice, for serving
Serves 4-6
1 Add the oil to a 12-inch cast-iron skillet and heat over medium heat. Carefully arrange the mushrooms in the hot oil, cut side down. Let the mushrooms brown for a few minutes without stirring
2 Meanwhile, pat the tofu dry and toss with the cornstarch. Add the tofu and onion to the mushrooms and let cook until golden
3 Add the soy sauce and water. Reduce the haet and let simmer for 2 minutes. Serve with steam rice