Taiwanese Iconic Dish now made Vegan

De WoonHeng · 40 min

Ingredientes

Preparación

1. Dry-fry the mashed tofu in a large non-stick pan until slightly dry, then add 2 tablespoons of oil and stir-fry until golden brown and crispy.
2. Push the tofu to the side, add more oil if needed, and sauté the mushrooms and shallots until the shallots are translucent and the mushrooms are fully cooked.
3. Add the green onions and garlic and cook for 30 seconds, or until the garlic smells fragrant.
4. Season with white pepper, five-spice powder and sugar, and stir to combine.
5. Add the soy sauce, cooking wine and water, and bring to a rolling boil.
6. Simmer until the sauce has reduced to almost half.
7. Taste and adjust the seasoning. If you want more sauce, add a little more water.
8. Stir in the cornstarch slurry over low-medium heat, stirring constantly, to thicken the sauce.
9. Serve warm with rice and blanched vegetables.

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