Egg tofu with mushroom

 SO GOOD!

Followed this youtube recipe, but omitted the shallot, included a coin of ginger, and added some snow peas in the last 2 min of cooking.  Instead of weird chicken powder, we used 1 C homemade chicken broth and 1 c mushroom soaking liquid.

-----

Soften 4-5 dried shitake mushrooms.  Reserve 1 cup liquid. 

*TWO* packages egg tofu, cut into 3/4" thick rounds. 

Heat frying pan 2-3 minutes on medium heat until water droplets bead (not sizzle).  Add 2 tbsp oil for pan frying.  Cook 2-3 minutes without touching it.  You can swirl them around a bit.  Check to see if bottom is browned.  Once there, flip each one over. Brown the other side.

Remove them from the heat.  Using the same oil, add 2 shallots chopped (we omitted this), added 1 coin ginger.  Add the reconstituted mushroom.  Add 3 cloves minced garlic.  (still med heat).

Add additional mushrooms. I like lighter mushrooms, oyster, enoki, or that other one.  We used buttons and I thought they made everything a bit too dark.

Add 2 tbsp oyster sauce, 2 tbsp light soy sauce, add 1 C stock + 1 C mushroom cooking liquid.  Add 1/2 tsp sugar.  Add 1 Tbsp dark soy sauce.  Add in egg tofu.

Cook for 8 min over med. high heat (moderate/strong boil).  Throw in chopped snow-peas (or other veggies) in last 2-3 min of cooking.

Adjust seasoning. (Guy added more salt; I thought it was already plenty salty).

Add cornstarch solution to thicken it.  Don't make it too thick right now.

[optional] on low simmer swirl in 1 beaten egg.

drizzle 1 tsp sesame oil on top.