Braised Vegetable Tofu Casserole Recipe

• 6 x dry black mushrooms
• 1/2 pkt regular-hard tofu - (7 ounce pkg) liquid removed
• 2 tsp soy sauce
• 1 Tbsp. cornstarch
• 2 Tbsp. veg. oil
• 1 sm zucchini sliced
• 1/2 c. sliced bamboo shoots
• 1 x leek, white part only cut 1/2" rings
• 3/4 c. vegetable broth
• 2 Tbsp. soy sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch dissolved in
• 2 tsp water (optional)

1. Soak mushrooms in hot water to cover till softened, about 15 min; drain.
2. Trim and throw away stems.
3. Leave caps whole.
4. Cut tofu into 3/4-inch cubes.
5. Place tofu in a bowl with soy sauce and stir gently to coat.
6. Sprinkle cornstarch over tofu then stir to coat all sides.
7. Place a wide non-stick frying pan over medium heat till warm.
8. Add in 1 Tbsp.
9. veg.
10. oil, swirling to coat sides.
11. Add in tofu and cook till golden on all sides, about 3 min.
12. Remove and drain on paper towels.
13. Place a wok over high heat till warm.
14. Add in remaining 1 Tbsp.
15. veg.
16. oil, swirling to coat sides.
17. Add in mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 min.
18. Add in a few drops of water if wok appears dry.
19. Add in tofu and cook for 1 minute.
20. Place vegetable mix in a clay pot or possibly 2-qt pot.
21. Add in broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat.
22. Reduce heat to low, cover, and simmer till vegetables are tender, 6 to 8 min.
23. If you like, add in cornstarch solution and cook, stirring, till sauce boils and thickens.
24. This recipe yields 4 servings.

black mushrooms, liquid removed, soy sauce, cornstarch, oil, zucchini, bamboo shoots, only, vegetable broth, soy sauce, sugar, sesame oil, cornstarch, water

Taken from cookeatshare.com/recipes/braised-vegetable-tofu-casserole-90879 (may not work)