King Oyster Mushroom with Tofu

King Oyster Mushroom (杏鮑菇) is antibiotic, anti-inflammatory, anti-cancer, anti-viral, antioxidant and has positive effects on the immune system.  You can buy it at the Asian and Korean supermarkets here in the United States.  All kinds of mushroom are good for us so I would suggest you to add a variety of mushrooms into your diet.  Just read that Enoki mushroom has a very high anti-cancer property too. 

Tofu is high in protein, has selenium, omega-3 fats, iron, calcium, etc and low in calories.  A great substitution for meat in those meatless days.  I always strike for a balance meal and diet, so serve this with a plate of green vegetable and a little brown rice and there you have it.

Ingredients:

• 1 packet of King Oyster mushrooms, rinse and cut into strips
• 1/2 block of firm tofu (extra-firm tofu works better here), cut into strips
• 1/2 tsp. toasted sesame seeds
• 2 Tbsp. Lee Kum Kee oyster sauce (For vegetarian, use vegetarian oyster sauce)
• 1 tsp. dark soy sauce
• 1/4 cup water

Method:

1.  Heat up your wok on medium heat, add some cooking oil of your choice.  Add tofu and pan-fry until brown on sides.  Take out and drain on paper towel, set aside.

2.  In the same wok with a little oil, add in the king oyster mushroom.  Stir-fry until soften.  Add in the fried tofu and season with oyster sauce and dark soy sauce.  Add water to make sauce.  Stir-fry well.

3.  Serve on a plate and garnish with toasted sesame seeds.  Enjoy!