Fried Tofu with Mushroom Gravy

Ingredients

• 1 teaspoon cornstarch 
• 2 tablespoons cooking wine dry white
• 2 large garlic cloves thinly sliced
• 4 servings mushrooms thinly sliced
• 1 small onion finely chopped
• 0.3 cup oyster sauce 
• 1.5 tablespoons vegetable oil; peanut oil preferred 
• 4 servings pepper freshly ground
• 0.3 teaspoon asian sesame oil 
• 12 ounces shiitake fresh
• 2 tablespoons soya sauce 
• 1.5 pounds spicy tofu soft
• 2 cups vegetable oil for frying

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• kitchen thermometer
• spatula

Directions

1. In a large nonreactive skillet, heat 1 tablespoon of the peanut oil over high heat.
2. Add the mushrooms in an even layer and cook, turning once, until browned, about 3 minutes on each side.
3. Add 1 tablespoon of the soy sauce, toss to coat and cook for 2 minutes longer.
4. Transfer the mushrooms to a plate. Reduce the heat to low and add the remaining 1/2 tablespoon peanut oil to the skillet.
5. Add the garlic slices in an even layer and cook until golden brown, about 3 minutes. Increase the heat to moderate, add the onion and cook, stirring, until wilted, about 3 minutes.
6. Add the white wine and scrape the bottom of the pan to loosen the browned bits.
7. Add the oyster sauce and the remaining 1 tablespoon soy sauce and bring to a simmer.
8. Meanwhile, dissolve the cornstarch in 1 cup of water and stir it into the sauce in the skillet. Return the mushrooms to the skillet and simmer the sauce until thickened, about 4 minutes. Stir in the sesame oil and season with pepper.
9. Remove from the heat.
10. In a medium saucepan, heat the vegetable oil over moderately high heat until it registers 360 on a deep-fry thermometer. Gently pat the tofu dry with paper towels and carefully lower 4 slices into the hot oil. Stand back--the oil may spatter. Fry the tofu until golden brown, gently scraping it off the bottom of the pan with a slotted spatula if it seems to be sticking, about 4 minutes. Using the spatula, transfer the tofu to a baking sheet. Pat it with paper towels to remove excess oil, and keep warm in a low oven. Repeat the procedure with the remaining tofu slices.
11. Rewarm the mushroom gravy over moderately high heat, stirring.
12. Pour the gravy onto a platter, arrange the tofu slices on top and serve at once.
13. Notes: ONE SERVING: Calories 408 kcal, Protein 12 gm, Soy Protein 9 gm, Carbohydrate 16 gm, Cholesterol 0, Total Fat 2 gm, Saturated Fat 8 gm