Three-Alarm Tofu with Oyster Mushrooms and Spinach

From Things Cooks Love: Implements. Ingredients. Recipes.

Prep 15 min | Marinating 30 min | cook time 5 min |
serves 4

Tofu absorbs the flavors of other ingredients with which it is cooked. In this dish, it takes on the earthiness of the mushrooms and the spice of the ginger, garlic, and chiles. To save time, chop the ginger and garlic and prepare the other ingredients while the tofu is marinating.

Implements
Cutting Board, Wok, Slotted Spoon, Wire Skimmer, Wok Spatula

Ingredients
12 ounces firm tofu, in a single block, well drained
Marinade
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon cornstarch
2 teaspoon toasted sesame oil
¼ teaspoon crushed red pepper
8 ounces oyster mushrooms
3 tablespoons peanut, canola, or other oil with a high smoking point
1 tablespoon peeled, finely chopped fresh ginger
1 tablespoon finely chopped garlic
6 ounces baby spinach
¹⁄3 cup thinly, diagonally sliced green onions, green and white parts, for garnish
Hot cooked white or brown rice, for serving

1. Set the tofu block on one end and cut it into two ¾-inchthick slices. Place the slices on half of a clean kitchen towel, top with the other half of the towel, and press the tofu gently with your palm to coax out excess moisture. Uncover the tofu, transfer to a cutting board, and cut into ½-inch squares. Set aside.
2. Make the marinade: In a large bowl, combine the soy sauce, vinegar, honey, cornstarch, sesame oil, and red pepper, and mix well. Add the tofu and stir gently to coat. Marinate for 30 minutes, or longer, if preferred. Using a slotted spoon, transfer the tofu to a plate and set aside. Reserve the marinade.
3. Trim the base of each mushroom stem. Cut the mushroom caps and the remaining tender stems into ½-inch pieces. Set aside.
4. Heat the wok over high heat until hot enough for a drop of water to sizzle and evaporate on contact, then add 2 tablespoons of the oil. When the oil is hot, add the tofu a small batch at a time, shaking the wok and flipping the tofu over with a wok spatula for 2 minutes, or until evenly browned. Using a wire skimmer or slotted spoon, transfer the tofu back to its plate.
5. Add the remaining 1 tablespoon oil to the wok. Add the mushrooms, ginger, and garlic, and stir-fry over high heat for 1 minute, or until heated through. Return the tofu to the wok and add the reserved marinade and spinach. Stir-fry for 10 seconds, or until the spinach wilts.
6. Transfer the stir-fry to a serving platter and sprinkle with the green onions. Serve at once with the rice.

tip
Where There’s Smoke
Because you’ll be cooking in your wok over high heat, the kind of oil you use is important. Some vegetable oils with a low smoking point, such as extra-virgin olive oil, are not well-suited for high-temperature cooking. Peanut oil, grape seed oil, and canola oil are recommended for high-temperature frying.

Shrimp and Pork Dumplings with Spicy Dipping Sauce

From Things Cooks Love: Implements. Ingredients. Recipes.

Prep 30 to 45 min | cook time (per batch) 20 minutes |
Makes about 40 dumplings | serves 4–6

Asian dumplings are fun to make and to eat, and ready-made wrappers can be found in the refrigerated or frozen-food section of many supermarkets. Asian dumplings can be boiled, braised and browned in a skillet, or steamed. These are complemented by a spicy dipping sauce.

Implements
Small Saucepan, Small Strainer, Food Processor, Rimmed Sheet Pan, Parchment Paper, Large Skillet, Tongs, 1 or 2 Bamboo Steamers, Pot Holder

Ingredients
Filling
½ cup dried (about ½ ounce) shiitake mushroom slices
4 ounces shrimp, shelled and deveined
4 ounces ground pork (not too lean)
2 tablespoons finely chopped shallot
2 teaspoons peeled, finely chopped fresh ginger
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
½ teaspoon toasted sesame oil
½ teaspoon crushed or grated garlic
¼ teaspoon sugar
¹⁄8 teaspoon freshly ground black pepper
All-purpose flour, for dusting
1 (10-ounce) package refrigerated or frozen round wonton wrappers or square gyoza skins (about 50)
6 to 8 whole Napa cabbage leaves

Spicy Dipping Sauce
¹⁄3 cup soy sauce
2 tablespoons Chinese black vinegar or balsamic vinegar
2 tablespoons water
¼ teaspoon chile oil

1. Make the filling: In a small saucepan, combine the mushrooms with water to cover (about 1 cup) and bring to a boil. Remove from the heat, cover, and let stand for 20 minutes, or until softened. Drain in a small strainer placed over a bowl, reserving the soaking liquid for soup. Spread the mushrooms on a clean kitchen towel and blot dry. Finely chop the mushrooms.

2. In a food processor, pulse the shrimp until finely chopped but not pureed. In a large bowl, combine the mushrooms, shrimp, pork, shallot, ginger, soy sauce, rice wine, sesame oil, garlic, sugar, and black pepper. Insert a chopstick or the round handle of a wooden spoon into the mixture and pull it straight across once or twice to mix the ingredients. Then use the chopstick or handle to stir the mixture gently in one direction until well mixed.

3. Have ready a small bowl of warm water. Line a rimmed baking sheet with parchment paper or waxed paper. Lightly flour a flat work surface, and lay a wrapper on the surface. Top the wrapper with a rounded teaspoon of the filling, placing it off center. Using your fingertip or a small brush, moisten half of the edge of the wrapper with the warm water. If using a round wrapper, fold it in half to make a half circle. If using a square wrapper, fold it in half to make a triangle. Pinch the center closed first. Using your fingertips, make 2 pleats on the front (side facing you) flap of the wrapper and press to close. (You can skip the pleats, see Tips, following). Alternatively, bring the corners of both sides of the bottom of the triangle together and seal. Stand the dumpling on the prepared sheet pan. Repeat to make more dumplings until you have used up all of the filling. As you put the dumplings on the sheet pan, make sure they are not touching, or they will stick together. If you have leftover wrappers, they can be frozen for another use. At this point, the dumplings can be frozen. Place them on a rimmed sheet pan lined with heavyduty aluminum foil and freeze solid, then peel them off the foil and store them in a resealable plastic freezer bag in the freezer for up to 2 months. Thaw before steaming.

4. Half fill a large skillet or sauté pan with water and bring to a boil. Add the cabbage leaves a few at a time and blanch for 1 minute, or until wilted. Using tongs, transfer 150 the leaves to a plate and let cool. Lay the cooled leaves in a single layer, overlapping them slightly, in the bottom of 1 or 2 bamboo steamers. Arrange as many dumplings as will fit comfortably, without touching, on top of the leaves.

5. Place the bottom of a steamer in a large wok and add just enough water so that the rim, but not the mesh, of the steamer touches the water. If using a second tier, place it on top of the first and cover it; otherwise, just press the top in place. Place the wok on the stove and bring to a boil over high heat. Reduce the heat to medium-high and steam the dumplings for 18 minutes.

6. Meanwhile, make the dipping sauce. In a small bowl, combine the soy, vinegar, water, and chile oil and stir to mix. Set aside in small serving bowls.

7. When the time is up, test the dumplings for doneness: Uncover the steamer, remove 1 dumpling, and cut it open. The filling should be cooked through and the dumpling light and tender.

8. To serve, slide the steamer (or each steamer) onto a round platter using a pot holder. Serve the dumplings directly from the baskets, and eat the cabbage leaves along with the dumplings. Either spoon the sauce over the dumplings once they’re served or place individual bowls of sauce on the table for dipping.

tips
The Many Ways to Wrap a Dumpling Dumpling wrappers are variously called dumpling skins, wonton wrappers, and gyoza wrappers. Examine them carefully before buying. The thicker wrappers are good for boiled dumplings, whereas the thinner ones are better for steamed or fried dumplings. Although round and square wrappers are traditionally used for different fillings, they can be used interchangeably.

Chinese steamed dumplings are typically pleated along their edges, so that the steam can puff them up without the delicate wrapper tearing. (If they do break open during steaming, you have probably used too much filling.) The pleating can be omitted in favor of simply pressing the edges together firmly; be sure you underfill the dumplings slightly, or they will break open while steaming. Or, look for a molded plastic dumpling maker, a hinged tool that pleats and presses a Chinese dumpling with one easy motion.

Why Stir in One Direction?
It may sound overly fussy, but stirring the dumpling filling in one direction is important. It blends the ingredients together thoroughly without compacting them, which is what happens if you stir them in more than one direction. Your filling will be lighter and more tender as a result. Apply this same technique to meat loaf, meatball, and pâté mixtures.