Tofu And Mushrooms With Pickled Chilies And Onions Recipe

INGREDIENTS

1 tbsp. of cooking oil
3 cloves of garlic, minced
1 tsp. of grated ginger
2 to 3 tbsps. of soy sauce
1 tbsp. of chili sauce
⅓ c. of pickled chilies
1 to 1 and ½ c. of pickling solution
2 tsps. of tapioca (or corn or potato) starch dispersed in 2 tsps. of water
about 150 g. of firm tofu, cut into 2-inch cubes, then fried until golden
10 straw mushrooms, halved
a heap of pickled red onions
toasted sesame seeds and snipped scallions, to garnish

DIRECTIONS

1. Heat the cooking oil. Saute the garlic and ginger just until fragrant.
2. Pour in the soy sauce and chili sauce.
3. Add the pickled chilies and pickling solution. Bring to a simmer.
4. Stir in the starch solution.
5. Cook, stirring, until the sauce is thick and clear.
6. Add the cooked tofu and mushrooms. Cover and simmer for about ten minutes. Taste the sauce and adjust the seasonings.
7. Transfer the cooked dish to a serving bowl. Pile the pickled red onions on top. Sprinkle with sesame seeds and scallions. Serve hot with rice.

Source : Casa Veneracion