Inspired by Woon Heng
- 1 firm tofu pressed, drained & mashed
- 10oz crimini mushrooms chopped
- 3 cloves garlic finely chopped
- 2 large onion finely chopped
- 3 scallion, chopped
- 3 cups of water
- 1 tbspn cornstarch slurry
- 3 tbspn oil
- 2 servings cooked rice
- 3 tbspn soy sauce
- ½ tbspn sugar
- 1 tspn black pepper
- 1 tspn Chinese 5-spice powder
- ¼ cup Chinese cooking wine Michiu
- Heat up a large non-stick pan and cook mashed tofu until slightly dry, add 3 tablespoons of oil and continue to stir fry until golden brown.
- Push the tofu to the side of the pan, then sauté mushrooms and shallots until shallots turn translucent and mushrooms are fully cooked through.
- Add garlic and continue to cook for another 30 seconds or until garlic is aromatic.
- Season with black pepper, pinch of salt, 5-spice powder, and sugar, then stir to combine.
- Add in the soy sauce, cooking wine, water and bring the mixture to a rolling boil.
- Continue to cook until the sauce is reduced to almost half. Taste test and season accordingly. If you need more sauce, add a little more water here.
- Finally, add the cornstarch slurry to thicken the sauce by stirring constantly over low-medium heat.
- Add scallion for toppings and serve warm with rice.