Tofu in Lobster Sauce

The lobster sauce in the Chinese cuisine can be misleading because this dish does not contain lobster.  However, the name comes from its origin.  It is prepared to highlight the rich flavor of the sauce commonly used when cooking lobster.  When chefs do not have lobster, they replace it with regular shrimp but keep the sauce recipe.  The sauce in this dish is usually made from ground pork, eggs, garlic, onions, and soy sauce, creating a thick, savory sauce similar to the traditional sauce used with lobster in Cantonese cuisine.  In Chinese restaurants in the West, the name "Shrimp in Lobster Sauce" was chosen because it sounded more luxurious and attractive, quickly attracting diners.  This name has been around since then; although there is no lobster, this dish still retains the name "Shrimp in Lobster Sauce" to emphasize the rich flavor and unique cooking style.

In this blog, I would like to introduce tofu made with this sauce recipe.  The king oyster mushroom will be minced meat, and the sauce will be vegetable broth.  You will love this vegan dish.

Ingredients:

1 king oyster mushroom, diced

16 oz. soft tofu cut into 2 inch cubes

2 minced garlic cloves

1 shallot, minced

1/4 cup pea

One egg

Sauce ingredients:

1 cup vegetable broth

1 tbsp soy sauce

1/2 tsp salt

1 tbsp sugar

1 tsp sesame oil

Thickening ingredients:

1 tsp cornstarch

2 tbsp water

Other ingredients:

2 tbsp peanut oil

Green onion for garnish

Directions:

Put the sauce ingredients in a separate bowl.

In another bowl, mix thickening and set aside.

In a small bowl, beat the egg and set aside.

Put a wok on the stove - add oil to heat and garlic and shallots to stir-fry until tender.

Stir-fry the mushrooms until cooked.  Pour in the sauce and bring to a boil.  Season to taste.  Add the tofu and continue cooking for another 5 minutes.  Add the peas and mix well.  When it starts to boil again, add the thickener.  Add the eggs and stir gently for about 1 minute.  Turn off the heat and add the green onions.