Mixed Mushroom with Beancurd | Cooksmart | Sanjeev Kapoor Khazana

Tofu cooked with mixed mushrooms and vegetables.

MIXED MUSHROOM WITH BEANCURD

Ingredients

10-12 button mushrooms
10-12 oyster mushrooms, soaked in hot water
2-3 shiitake mushrooms
50 gms silken beancurd
1 tbsp oil
1 tbsp finely chopped garlic
½ tsp light soy sauce
1 small broccoli, separated into florets
Salt to taste
Crushed black peppercorns to taste
1 tbsp cornstarch slurry
Bean sprouts for garnishing

Method

1. Heat oil in a non-stick pan, add garlic and sauté for half a minute. Add button mushrooms, ½ cup water. Add soy sauce and mix well. Add soaked oyster mushrooms and mix well.
2. Roughly chop shiitake mushrooms and add and mix well.
3. Add broccoli florets and mix well. Add salt, crushed peppercorns and mix well. Cook for 5-7 minutes.
4. Cut beancurd into big cubes and add to broccoli and mix well. Add cornstarch slurry and mix well. Cook till it thickens.
5. Transfer onto a serving plate, garnish with bean sprouts and serve immediately.

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Cuisine - Chinese

Course - Main Course Vegetarian

Dish - Main Course Vegetarian