Wombok with Braised Tofu and Mushrooms

2013-07-29
  • Yield : up to 6 side dish servings
  • Servings : 4 to 6
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Ingredients

  • 500g chunky tofu pieces
  • 500g Wombok (Chinese cabbage)
  • 4 large dried Shitake mushrooms
  • 1 medium carrot – sliced
  • 2 to 4 garlic cloves – crushed/chopped
  • 1 teaspoon – grated ginger
  • chopped fresh chili (optional)
  • 1 to 1/2 cup veg stock/water
  • 1 dessertspoon light soy sauce
  • 1 dessertspoon vegan oyster or hoi sin sauce
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon sugar
  • 2 dessertspoons oil
  • 1 teaspoon cornflour mixed with 2 dessertspoons water

Method

Firstly place the mushrooms in a small bowl then pour boiling hot water over them to re-hydrate. Cover and let sit for a minute. Now discard the water and return the mushrooms back to the bowl and add about half a cup of fresh boiling water, cover and let it hydrate further for roughly 10 minutes. Cut the tofu into chunks and cabbage into chunky pieces too. Now reserve the mushroom water for later use and cut the mushrooms in half or quarter each. In a wok or large fry pan add the oil on moderately hot heat. When hot, add the ginger, garlic and chili if used, stir a few times then add the mushroom pieces. Braise the mushrooms on moderate high heat for 5 to ten minutes with the lid on. Now the rest of the ingredients; carrot, cabbage, soy and oyster and the 1/2 cup stock/water/mushroom water and stir and cook on high for two minutes till the cabbage wilts a little and the liquid reduces. Now add the cornflour and water mix stir for about a minute. If a thicker consistency is required then add another lot of cornflour mix to the pan and cook it further and serve. Be aware that you may not require the salt because some soy and oyster sauces can be overly salty.  Check the saltiness as you go and make it to suit your own taste.

Variations and Suggestions

You may use other cabbage or Asian greens instead but I simply love Wombok (Chinese cabbage) for it sweet taste and texture.

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