spicy tofu and mushroom stir-fry
How to make spicy tofu and mushroom stir-fry recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
2 tablespoons vegetable oil
250 g (8 oz) shiitake mushrooms, halved if large
1 leek (white only), thinly sliced
2 garlic cloves, chopped
2 teaspoons grated fresh root ginger
3 tablespoons black bean sauce
1 teaspoon chilli sauce
pinch of ground Sichuan pepper
1 tablespoon cornflour
150 ml (¼ pint) vegetable stock
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon caster sugar
325 g (11 oz) firm tofu, cubed
2 spring onions, shredded
plain boiled rice, to serve
Method:
Heat the oil in a large wok, add the mushrooms and cook for 2 minutes. Add the leek and cook for 2 minutes until softened. Stir in the garlic and ginger, followed by the black bean and chilli sauces and the Sichuan pepper.
Mix together the cornflour, stock, soy sauce, vinegar and sugar and add to the wok.
Carefully stir in the tofu. Leave to simmer for 2–3 minutes until the sauce has thickened.
Sprinkle over the spring onions and serve with plain boiled rice.
For egg-fried tofu & shiitake rice, boil 250 g (8 oz) rice according to pack instructions, then drain. Heat 2 tablespoons oil in a wok, add 150 g (5 oz) cubed firm tofu and cook for 3 minutes. Remove from the wok. Add 150 g (5 oz) shiitake mushrooms.
Cook for 2 minutes, then add 2 chopped garlic cloves, 1 teaspoon grated fresh root ginger and 2 chopped spring onions.
Cook for 1 minute. Crack 1 egg into the wok and stir until just cooked. Add the rice, tofu, 50 g (2 oz) defrosted frozen peas and 3 tablespoons soy sauce, stir and serve. Total cooking time 20 minutes.
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| spicy tofu and mushroom stir-fry |
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