Tofu with mushrooms
Ingredients
11
Steps
6
Serves
4
Cook Time
70-75 Min
Ingredients
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In a small bowl, mix together the soy sauce, rice wine, sugar, garlic, ginger and five-spice powder.
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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.
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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.
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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.
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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.
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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