Braised Firm Tofu with Mushrooms

10.50 gram(s) Redi Wok Shitake Freeze Dried Mushrooms (about 5 mushrooms)
1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
4 serving Nasoya organic extra firm tofu plus 3 oz
1 dash Pepper, black
0.5 tsp Granulated Sugar
1 tbsp ABC Sweet Soy Sauce
0.333 tbsp Kikkoman Less Sodium Soy Sauce
1 tsp Argo Corn Starch
2 serving Green Onions
2 clove Garlic
0.5 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
4 oz Farmland Ground Pork

You can use other dried mushrooms but make sure to soak it in warm water. When it cools you can leave it in the fridge overnight. If cubed firm tofu is not available, you can get firm or extra firm tofu and cut it into cubes.

Soak the freeze dried mushrooms for 60 seconds in warm water. Cut mushrooms into thin slices. Chopped the green onions and set it aside. Chopped garlic finely. Prepare the Sauce Mix and water.

Heat up the pot and add oil. Stir fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the tofu. Add all seasonings and water and cover the pot. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped green onion and serve immediately.

Serving Size: 4 servings