Tofu with mushrooms







Cook Time

70-75 Min


  • 3 tablespoons light soy sauce
  • 2 tablespoons Chinese rice wine
  • 2 teaspoons brown sugar
  • 1 garlic clove, crushed
  • 1 tablespoon grated fresh root ginger
  • 1⁄2 teaspoon five-spice powder
  • 225g/8oz firm tofu, cut into 2.5cm/1in cubes
  • 6 dried Chinese mushrooms
  • 1 teaspoon cornflour
  • 2 tablespoons groundnut oil
  • 6 spring onions, sliced into 2.5cm/1in lengths, white and green parts separated
  • In a small bowl, mix together the soy sauce, rice wine, sugar, garlic, ginger and five-spice powder.
  • Put the tofu in a shallow dish. Pour the marinade over, toss well and leave to marinate for about 30 minutes. Drain, reserving the marinade.
  • Meanwhile, soak the dried Chinese mushrooms in warm water for 20–30 minutes until soft. Drain, reserving 75ml/3fl oz of the soaking liquid. Squeeze out any excess liquid from the mushrooms, remove the stalks and slice the caps. In a bowl, blend the cornflour with the reserved marinade and mushroom soaking liquid.
  • Heat the oil in a wok or large heavy frying pan until hot. Add the tofu and stir-fry for 3 minutes or until evenly golden. Remove from the wok using a slotted spoon, and set aside.
  • Add the mushrooms and white parts of the spring onions to the wok, and stir-fry for 2 minutes. Pour in the marinade mixture and stir for 1 minute until thickened.
  • Return the tofu to the wok with the green parts of the spring onions. Simmer gently for 1–2 minutes. Serve immediately with rice noodles
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