- 400 g sachet tofu (regular or smoked)
- Cornflour for coating
- Peanut oil for frying
- 400 g assorted mushrooms, thickly sliced unless small
- 1 clove garlic, crushed
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil
- For toppoing: shredded spring onion and fresh ginger
- On the side: 2 heads bok choy, split lengthwise and steamed
Remove the tofu from the sachet and pat dry. Place between 2 sheets of non-stick baking paper and weight down with something suitably heavy and leave for about an hour to exude the moisture.
Stir-fry the mushrooms in 1 – 2 tablespoons peanut oil over a high heat for a few minutes until just cooked. Stir in the garlic, soy sauce, vinegar and sesame oil and bring to a bubble. Remove and keep warm.
Dry the block of tofu, slice into 4, then again to make 8 squares. Coat with cornflour and shallow fry in peanut oil over medium heat until golden all over.
Spoon the mushrooms into bowls, topped with the fried tofu and sprinkled with shredded spring onion and fresh ginger.
On the side, serve the steamed greens, lightly drizzled with sesame oil and soy.
Click here to read more about tofu and how to cook with it.