Braised Tofu, Quail Eggs and Mushrooms

Ingredients

• 3 blocks firm tofu, sliced into bite-sized pieces
• 6 pcs dried shiitake mushrooms
• 425 g can straw mushrooms, sliced in half
• 20 pcs quail eggs, boiled and shelled
• 1 bunch gailan, trimmed
• 1 cup chicken stock
• 1 cup boiling water
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp cornstarch
• 2 tsp sesame oil
• 2 spring onions, sliced (green and white parts separated)
• 2 tsp minced ginger
• 2 cloves garlic, minced
• oil

Instructions

1. 1

   Rehydrate the shiitake mushrooms in 1 cup of boiling water. Once softened, slice them, and set aside, reserving the rehydrating liquid.

2. 2

   In a wok, heat a generous amount of oil and fry the tofu until golden brown and crispy on the edges.

3. 3

   Remove excess oil, leaving about 2 tablespoons in the wok.

4. 4

   Push the tofu to the side and sauté the garlic, ginger, and white parts of the spring onions.

5. 5

   Add the shiitake and straw mushrooms, and stir-fry for a minute.

6. 6

   In a separate bowl, mix soy sauce, oyster sauce, sugar, chicken stock, water from rehydrated mushrooms, and cornstarch until well combined and free of lumps. Pour the mixture into the wok and bring to a boil. Simmer for 5 minutes, adjusting the sauce thickness to your preference by adding water or a cornstarch slurry.

7. 7

   Add the gailan and quail eggs, and simmer for an additional two minutes.

8. 8

   Drizzle sesame oil on top, turn off the heat, and transfer the dish to a serving platter.

9. 9

   Garnish with the green parts of the spring onions and serve.