Tofu with mushrooms & peas
Ingredients
7
Steps
5
Serves
4
Cook Time
20-25 Min
Ingredients
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Put the Chinese mushrooms in a large bowl. Pour in enough boiling water to cover, and leave to stand for about 10 minutes.
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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.
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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.
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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.
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Return the cooked tofu to the wok, and add the peas. Heat through for 1 minute and serve hot.