Mushrooms with Stir-fried Tofu

This simple dish requires little preparation and is very healthy, perfect for dinner with the whole family.

Preparation time: 30 minutes only

Cooking time: 7 minutes only

Ingredients:

- ¾ pound of firm tofu
- 1 cup of dried black or shitake mushrooms, fresh mushrooms if possible
- 1 cup of canned bamboo shoots
- 2 tablespoons of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 ½ tablespoons of Chinese rice wine or dry sherry
- 2 tablespoons of oil

Note: the canned bamboo shoots may be substituted with canned bamboo chunks or even fresh bamboo

Preparation methods:

Remove and drain the firm tofu from its package. Then cut it lengthwise right through the middle, leaving you with two equal pieces of tofu about 1-inch thick each. Proceed to cut it into large cubes.

Dried black mushrooms and shitake mushrooms should be reconstituted and therefore need to be soaked in warm water for about 20 minutes or simply until they have softened. Squeeze them to remove any excess liquid then thinly slice. If you are using fresh mushrooms however, simply wipe them with a damp cloth and proceed with slicing.

Bamboo shoots should be rinsed in warm, running water and then left to drain. While waiting, mix the dark soy sauce, oyster sauce, the sugar and the Chinese rice wine or, if you prefer, dry sherry.

It is now time to heat the wok and add the oil once it is ready. Add the mushrooms and bamboo shoots, and then stir until the ingredients are heated enough. Next add the tofu and the mixture of sauces. Stir-fry the whole mixture until it is heated enough. The dish is best served hot.