Fried Tofu with Mushroom Gravy

• 1 1/2 tablespoons peanut oil
• 12 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced
• 2 tablespoons soy sauce
• 2 large garlic cloves, thinly sliced
• 1 small onion, finely chopped
• 2 tablespoons dry white wine
• 1/4 cup oyster sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon Asian sesame oil
• Freshly ground pepper
• 2 cups vegetable oil, for frying
• 1 1/2 pounds soft tofu, cut crosswise into 12 slices

1. In a large nonreactive skillet, heat 1 tablespoon of the peanut oil over high heat.
2. Add the mushrooms in an even layer and cook, turning once, until browned, about 3 minutes on each side.
3. Add 1 tablespoon of the soy sauce, toss to coat and cook for 2 minutes longer.
4. Transfer the mushrooms to a plate.
5. Reduce the heat to low and add the remaining 1/2 tablespoon peanut oil to the skillet.
6. Add the garlic slices in an even layer and cook until golden brown, about 3 minutes.
7. Increase the heat to moderate, add the onion and cook, stirring, until wilted, about 3 minutes.
8. Add the white wine and scrape the bottom of the pan to loosen the browned bits.
9. Add the oyster sauce and the remaining 1 tablespoon soy sauce and bring to a simmer.
10. Meanwhile, dissolve the cornstarch in 1 cup of water and stir it into the sauce in the skillet.
11. Return the mushrooms to the skillet and simmer the sauce until thickened, about 4 minutes.
12. Stir in the sesame oil and season with pepper.
13. Remove from the heat.
14. In a medium saucepan, heat the vegetable oil over moderately high heat until it registers 360 on a deep-fry thermometer.
15. Gently pat the tofu dry with paper towels and carefully lower 4 slices into the hot oil.
16. Stand backthe oil may spatter.
17. Fry the tofu until golden brown, gently scraping it off the bottom of the pan with a slotted spatula if it seems to be sticking, about 4 minutes.
18. Using the spatula, transfer the tofu to a baking sheet.
19. Pat it with paper towels to remove excess oil, and keep warm in a low oven.
20. Repeat the procedure with the remaining tofu slices.
21. Rewarm the mushroom gravy over moderately high heat, stirring.
22. Pour the gravy onto a platter, arrange the tofu slices on top and serve at once.

peanut oil, shiitake mushrooms, soy sauce, garlic, onion, white wine, oyster sauce, cornstarch, asian sesame oil, freshly ground pepper, vegetable oil

Taken from www.foodandwine.com/recipes/fried-tofu-with-mushroom-gravy (may not work)