Simple Way to Make Thomas Keller Tofu and mushrooms in ginger and oyster sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tofu and mushrooms in ginger and oyster sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Tofu and mushrooms in ginger and oyster sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Tofu and mushrooms in ginger and oyster sauce is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook tofu and mushrooms in ginger and oyster sauce using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Tofu and mushrooms in ginger and oyster sauce:

1. Get button mushrooms, quartered
2. Prepare shallot, finely sliced
3. Make ready garlic, finely diced
4. Prepare green onions (white and light green parts only), chopped
5. Prepare thumb-sized nub ginger, cut into matchsticks
6. Get pressed tofu, cut into 2 cm chunks
7. Get cornstarch, plus another 1/2 tsp
8. Prepare oyster sauce
9. Prepare mirin
10. Prepare Sesame seeds

Instructions to make Tofu and mushrooms in ginger and oyster sauce:

1. Add a splash of veg oil to a large nonstick pan on medium-high heat. Fry the mushrooms until browned, about 3 minutes. Add the shallot, garlic, green onion, and ginger and continue frying another 3 minutes until aromatic. Remove everything to a plate and set aside.
2. In a bowl, toss the tofu with 1 1/2 tbsp cornstarch and a pinch of salt. Refresh the oil in the pan, and fry the tofu until browned on all sides. This should take about 5 minutes.
3. Return the mushrooms and aromatics to the pan. Add 2/3 cup water, as well as the oyster sauce and mirin, and several grinds of freshly cracked black pepper. Toss to coat everything in the sauce, then simmer 2 minutes.
4. Make a slurry by whisking the remaining 1/2 tsp cornstarch with a few tbsp water. Stir the slurry into the pan and simmer a final few minutes until the sauce thickens. Sprinkle sesame seeds on top when serving. Goes great piled on top of simply steamed or fried bok choy and a side of rice.

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