Stir-fried Mushrooms and Tofu | 蘑菇炒豆腐

I learned this recipe from a talented cook at a daycare which serves only vegetarian food. One of her signature dishes I enjoyed is this stir-fried mushroom and tofu, that was often served with brown rice or barley.  The slightly sweet and sour sauce is absolutely appetizing, and the tofu tastes earthy and smooth.  If you are a tofu lover, you will definitely love this dish.

INGREDIENTS:

12-15 Button Mushrooms, rinsed, sliced

1 block Firm Tofu, cubed

3-5 sprigs Thyme, fresh

5-6 Garlic Cloves, peeled, finely chopped

4 tablespoons Vegetable Oil

Seasoning:

1 tablespoon Balsamic Vinegar

2 teaspoons Sugar

1/3 teaspoon Salt

Cornstarch Slurry (1.5 teaspoons Corn Starch + 1/4 cup Water)

材料：

12-15 顆  蘑菇，沖淨，切塊

1 磚  硬豆腐，切粒

3-5 支  百里香

5-6 瓣  蒜頭，去皮，切碎

4 湯匙  菜油

調味料：

1 湯匙  意大利黑醋

2 茶匙  糖

1/3 茶匙  鹽

粟粉水 (1.5 茶匙 粟粉 ＋1/4 杯 水)

DIRECTION 做法：

1. Add oil and garlic in a pan; heat it over high heat.  Cook until the garlic becomes fragrant and starts to turn colour.

1. 在鑊中下油和蒜粒；以大火燒至香氣四溢。

2. Add mushrooms and thyme; continue to stir fry until the mushrooms become soft.

2. 下蘑菇和百里香，繼續炒至蘑菇變軟。

  

3. It is normal to see the mushrooms release lots of juice  Just continue to cook until the juice evaporates; about 10-15 minutes.

3. 蘑菇開初會滲出大量的水，繼續煮若10-15分鐘或至其收乾水份。

4. Add the seasoning except the cornstarch slurry.

4. 下所有調味料，粟粉水除外。

5. Add tofu.  Gently cook until the tofu is heated through.

5. 下豆腐；小心地炒至其變熱。

6. Reduce the heat to medium.  Stir in the cornstarch slurry. 

6. 把火調低至中火。拌入粟粉水。

7. When the sauce is slightly thickened, remove the pan from the heat.

7. 當汁開始變稠，迅速離火。

8. Serve it with brown rice.

8. 配以糙米飯食用。