Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tofu and mushrooms in ginger and oyster sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tofu and mushrooms in ginger and oyster sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Tofu and mushrooms in ginger and oyster sauce is something that I have loved my whole life.

To begin 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 cook that.

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

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

Steps 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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