Directions
Earthy dried slippery jack mushrooms and golden tofu come together in this bold stir-fry, infused with aromatic ginger, garlic, and a deeply savory, umami-rich sauce. The tofu absorbs the rich flavors, resulting in a soft, flavorful dish that's both comforting and satisfying. Ideal as a main course, it pairs well with rice or quinoa.
- Soak dried mushrooms in hot water until tender, about 20–30 minutes. Squeeze out excess liquid and reserve ¼ cup plus 1 tablespoon of the soaking liquid.(30 minutes)
- In a hot wok, heat oil. Add garlic and ginger and stir-fry for 30 seconds until fragrant.(30 seconds)
- Add tofu (cut into strips or cubes) and cook until lightly golden. Cut soaked mushrooms into smaller pieces add it to the wok. Stir-fry for 2–3 minutes.(5 minutes)
- Add soy sauce and ¼ cup of the mushroom liquid. Stir well.(30 seconds)
- Mix cornstarch with 1 tablespoon of reserved mushroom liquid. Add to the wok and stir until the sauce thickens.(1 minute)
- Remove from heat, garnish with green onion and sesame seeds, and serve.
