This is a pretty fast stir fried recipe, a great dish to prepare when short on time.
Ingredients: (Serves 4)
- 300 g (10½ oz) firm tofu, drained
- 60 g (2 oz) dried Chinese mushrooms
- 4 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Shaoxing rice wine
- ½ teaspoon roasted sesame oil
- 1 teaspoon cornflour (cornstarch)
- 1 tablespoon light soy sauce
Method:
Cut the drained tofu into strips. Soak the dried mushrooms in boiling water for 30 minutes, then drain, reserving the soaking liquid, and squeeze out any excess water. Remove and discard the stems. Cut the caps in half.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the mushrooms for 35 seconds, then add 125 ml (4 fl oz/½ cup) of the reserved liquid and bring to the boil. Add the tofu, salt, sugar and rice wine to the wok, and stir very gently to blend well. Braise for 2 minutes, making sure there is enough liquid to prevent the tofu from sticking to the wok, then sprinkle with the sesame oil.
Combine the cornflour and soy with enough of the reserved liquid to make a paste. Add to the sauce and simmer to form a clear, light glaze.
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