Tofu with Mushrooms

Tofu with Mushrooms

serves 2

Because of tofu’s cooling effect, this dish dispels pathogenic heat from the stomach and the lungs. It also nourishes Yin essence. It is often prescribed to people with diabetes.

5 shiitake mushrooms

2 tablespoons (30 grams) wood-ear mushrooms

2 tablespoons (30 grams) dry lily flowers

Water for soaking

2 tablespoons (30 milliliters) oil, or water

4 garlic cloves, peeled and crushed

8 ounces (250 grams) tofu, cut into 1½-inch cubes

2 tablespoons (30 milliliters) soy sauce

Salt and pepper to taste

Put the shiitake mushrooms, the wood-ear mushrooms, and the dry lily flowers in separate bowls, cover each with hot water, and soak for 1 hour. (Soaking them overnight will ensure the perfect consistency, however 1 hour of soaking is sufficient if you are in a hurry.) When the shiitake mushrooms are soft, strain them, reserving the water in which they were soaked. Set the reserved liquid aside. Drain the wood-ear mushrooms and the lily flowers, discarding their soaking water. Slice all the mushrooms. Heat the oil (or water, if you prefer) in a wok or frying pan. When hot, add the crushed garlic and the tofu. Stir-fry for 1 minute (4 minutes if you are using water), then add the shiitake and wood-ear mushrooms and the lily flowers. Stir in the soy sauce, mixing thoroughly. Add ¼ cup (60 milliliters) of the water in which you soaked the shiitake mushrooms. Cover the wok, reduce heat, and let simmer over a low flame for 10 minutes. Season with salt and pepper to taste. Remove from heat and serve.

hancheng

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