Tofu with mushrooms & peas







Cook Time

20-25 Min


  • 25g/1oz dried Chinese mushrooms
  • 450g/1lb firm tofu
  • 25g/1oz cornflour
  • vegetable oil for deep frying
  • 2 garlic cloves, finely chopped
  • 2.5cm/1in piece of fresh root ginger, grated
  • 100g/4oz fresh peas
  • Put the Chinese mushrooms in a large bowl. Pour in enough boiling water to cover, and leave to stand for about 10 minutes.
  • Meanwhile, cut the tofu into bite-size cubes using a sharp knife. Put the cornflour in a large bowl. Add the tofu and toss in the cornflour until evenly coated.
  • Heat enough oil for deep-frying in a large preheated wok. Add the cubes of tofu. Cooking in batches, deep-fry for 2–3 minutes until golden and crispy. Remove the tofu with a slotted spoon. Drain on kitchen paper.
  • Drain off all but 2 tablespoons of oil from the wok. Add the garlic, ginger and Chinese mushrooms, and stir-fry for 2–3 minutes.
  • Return the cooked tofu to the wok, and add the peas. Heat through for 1 minute and serve hot.
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