Ingredients

Sauce

  • 2:1 ratio of vegetarian oyster sauce and hoisin sauce
  • Lemongrass
  • Can of Coco Rico

  • Mushroom seasoning

  • 1 lb tofu, pressed and fried
  • Shitake mushrooms
  • Bok choy
  • Minced garlic

Pickled Vegetables

  • 1 quart water
  • 1 1/2 to 2 cups sugar
  • 1/2 cup white vinegar
  • 1 to 2 tsp salt
  • Vegetables

Instructions

  1. Chop and pickle vegetables in brine.
  2. Brown lemongrass in vegetable oil. Add Coco Rico, vegetarian oyster sauce, hoisin sauce, and mushroom seasoning. Simmer for 10 minutes or until sauce starts to thicken.
  3. Add tofu and simmer for 3 minutes.
  4. Add vegetables and simmer until desired texture.
  5. Serve with rice and pickled vegetables.

Credit