👨‍🍳 作り方

1. 1

   Fry the tofu: Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Fry the tofu pieces until golden brown on both sides. Remove from pan and set aside.

   💡 プロのコツ: Pat the tofu dry before frying to prevent splattering.
2. 2

   Sauté aromatics and mushrooms: Add the remaining 1 tablespoon of oil to the pan. Sauté garlic, ginger, and the white parts of the scallions until fragrant (about 1-2 minutes). Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until slightly softened.

   💡 プロのコツ: Don't overcook the garlic and ginger, as they can burn quickly.
3. 3

   Combine and braise: Return the fried tofu to the pan. Add light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and mushroom soaking water. Stir gently to combine.

   💡 プロのコツ: Ensure the tofu and mushrooms are evenly coated with the sauce.
4. 4

   Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the tofu to absorb the sauce.

   💡 プロのコツ: If the sauce reduces too much, add a splash more mushroom water or plain water.
5. 5

   Thicken the sauce: In a small bowl, whisk together cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the pan and stir gently until the sauce thickens.

   💡 プロのコツ: Add the cornstarch slurry gradually to achieve the desired consistency.
6. 6

   Serve: Stir in the green parts of the scallions. Serve hot, garnished with extra scallions if desired, alongside steamed rice.

   💡 プロのコツ: This dish pairs well with stir-fried greens or other Chinese vegetable dishes.