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Wat Wah Tat
Wat Wah Tat
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Vibrant Asian spinach tofu stir-fry with fragrant shiitake mushrooms.
Ingredients:
  • 3 tablespoons vegetable oil
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 garlic scape, chopped
  • 0.5 pound extra-firm tofu, cubed
  • 0.25 cup fermented black beans
  • 0.25 cup mushroom oyster sauce
  • 1 cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon tamari sauce
  • 0.25 teaspoon ground ginger
  • 2 cups dried shiitake mushrooms
  • 0.5 pound fresh spinach, chopped
Instructions:
  • In a wok or large skillet over medium-high heat, sizzle the green onions, garlic, and garlic scape in hot vegetable oil until softened, around 30 seconds. Add toru, black beans, and mushroom oyster sauce with half of the water. Cover, bring to a boil, and cook for 3 minutes.
  • Mix in the rest of the water, rice vinegar, tamari sauce, and ginger. Gently place the mushrooms in the sauce to rehydrate while cooking, then layer the spinach on top. Cover and reduce heat to low. Let it simmer until the spinach is wilted and the mushrooms are tender, approximately 10 minutes.

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