Braised Lamb, Tofu And Shiitakes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (28 ounce) packages firm tofu
• 1 1/2 lbs ground lean lamb
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon cornstarch, for slurry
• 4 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 4 -5 minced garlic cloves
• 16 ounces shiitake mushrooms, stems removed, cleaned and sliced (30 mushrooms)
• 3 tablespoons oyster sauce
• 2 tablespoons chili-garlic sauce
• 1 cup chicken stock
• 1/2 cup cilantro, chopped

Recipe

• 1 1) drain tofu and blot dry with paper towel. cut tofu into 3/4 inch square cubes and set aside.
• 2 2) in a large bowl, combine the ground lamb, 1 1/2 tablespoons cornstarch and 2 tablespoons soy sauce. in a separate bowl, make a slurry by mixing 1/2 teaspoon cornstarch with 2 tablespoons cold water.
• 3 3) heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. pan-fry the tofu cubes 1-2 minutes on each side until lightly brown. transfer to plate.
• 4 4) heat 1 tablespoon oil in a large wok over high heat. add the garlic and lamb mixture, breaking it up with a metal spatula. stir-fry until lamb is no longer pink. add the mushrooms and stir-fry 1-2 minutes. add the tofu and stir-fry for 1 minute. mix in oyster sauce, chili garlic sauce, 2 tablespoons soy sauce and chicken stock. re-whisk and add cornstarch slurry and bring to a boil, stir until the sauce is slightly thickened. adjust seasonings to taste. stir in cilantro and serve over jasmine rice.