Tofu and King Oyster Mushrooms

I made a giant trip to H-Mart to stock-up on huge bottles (soy sauce, sweet soy, rice vinegar, sesame oil, olive oil, canola oil, chili) and of course came home with bags of vegetables. Oh H-Mart – you are so cheap, and you have such a selection, you lure me in every time. Trying to make the best use of the firm tofu in the fridge (I bought a 5 lb. container), bok choi and king oyster mushrooms that were blessedly on sale, I adapted this recipe into the meal above. I’m never adverse to adapting recipes – keeping what I like, tossing what I don’t, and always adding more garlic, ginger and spice. But it also makes plenty of sense to exchange vegetables you already have in the fridge (like my bok choi) for others (the carrots and broccoli called for in the recipe).

Tofu marinated in lemongrass and chili, pre-fried, and added at the last minute to fried king mushrooms, bok choi and a light coconut and chili oil broth. Served over left-over brown rice, with plenty of just blanched green onions. Delicious

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Su Xing House

Triple Shredded in Garlic
Triple Shredded in Garlic

I’ve wanted to visit Su Xing House, a Chinese vegetarian restaurant, since it opened on Sansom street almost a year ago. Today was the first time I was nearby and hungry! The restaraunt itself is lovely with two tastefully decored floors (and one sparkly chandelier), both dimly light and quiet. The absence of jangly music was almost offputting in it rairity, but I enjoyed it. I ordered the slightly ominous sounding Triple Stredded in Garlic, a combination of crispy thinly sliced tofu, crispy vegetable protien, and straw mushrooms. I would have prefered a more flavorful mushroom, and it certainly didn’t warrant the spicy chili indication it held on the menu. I did like theĀ  addition of red pepper ribbons and fresh sprouts, the sauce that was both sweet and salty, and the great textures in the dish.

Sweet and Sour Soy Nuggets
Sweet and Sour Soy Nuggets

My friend Beth ordered the sweet and sour soy nuggets, deep fried, pillowy balls with red and green peppers, swimming in sweet and sour sauce. I didn’t get a nibble, but she (omnivour that she is) thought it was tasty.

Su Xing has lovely service, and extensive menu based on traditional chinese vegetarian foods (rather than vegetarian orange “beef” etc.) and they offer brown rice – a plus with me. I’ll be back to this dimly lit oasis in the middle of hectic downtown.

Su Xing House on Urbanspoon