A tofu and mushroom stir fry that is simple, vegetarian and very tasty.
Ingredients
- 6-8 dried shiitake mushrooms
- 450g/1lb firm tofu, cut into 1cm/½in thick slices
- oil, for deep-frying
- 1 garlic clove, finely chopped or grated
- 120g/4½oz peas (defrosted if frozen)
- 1 tbsp sesame oil
- 3 spring onions, finely chopped, to serve
For the sauce
- 1 tsp cornflour
- 120ml/4fl oz vegetable stock, plus 1 tbsp
- 1 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 3 tbsp vegetarian ‘oyster’ sauce or vegetarian mushroom condiment
- freshly steamed fragrant rice
Method
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Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft.
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Pat the tofu dry with kitchen paper. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don’t leave unattended). When the oil begins to shimmer, add the tofu pieces and fry until golden-brown on both sides – this should take about 5-7 minutes. Remove the tofu with a slotted spoon and leave to drain on a plate lined with kitchen paper.
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Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed.
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To make the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl. In a separate bowl, combine the light and dark soy sauces, sugar, ‘oyster’ or mushroom sauce and remaining vegetable stock.
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Place the wok or large frying pan back on the hob, set over a high heat. Add a little oil and when hot, add the garlic and stir-fry for 30 seconds.
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Drain the mushrooms, squeeze out any excess liquid and ftir-fry for 30 seconds. Stir in the tofu and pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes. Add the peas. Simmer, covered, for a further two minutes.
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Remove from the heat and stir the cornflour mixture into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and serve with the rice.
Source: BBC
