Mushroom Tofu Stir Fry

Recipe for Mushroom Tofu Stir Fry

Inspired by a recipe in Bon Appetit

Serves 4 as a main dish with rice

Ingredients:

• 1 tub (~14 oz) extra firm organic tofu
• About 1 lb mushrooms (button, shiitake, woodear, oyster), washed and chopped in to bite sized pieces
• 6 stalks of green onions (scallions), washed, root trimmed and discarded, then white and green parts separately cut in to 1 inch pieces
• 1 inch piece ginger, peeled and grated
• 6 cloves ginger, peeled and minced
• Vegetable oil for pan frying
• 4 Tbsp corn starch
• For the sauce:
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 3 Tbsp Shaoxing rice wine
  • 1 Tbsp sesame oil
  • 1-2 tsp red pepper flakes
• Salt and crushed black pepper to taste

Method:

• Squeeze extra water out of the tofu: Place the tofu on a plate. Place another plate on top and weigh it down with something heavy for 30 mins to an hour until the water is squeezed out.
• While the tofu is being pressed, make the sauce: Whisk together all the ingredients for the sauce and keep aside
• Remove the tofu that has been squeezed of water and cut it in to bite-sized cubes. Dredge the cubed tofu in about 4 Tbsp of corn starch and a pinch of salt.
• Heat a pan and add some vegetable oil. Pan fry the tofu until browned on all sides. Remove and set aside on a plate
• Heat some more oil in the pan and add the white part of the green onions (scallions) and garlic and stir until fragrant on medium heat
• Add the chopped mushrooms and ginger and stir until the mushrooms are cooked, about 10-15 mins on medium heat
• Add the sauce, salt and pepper to taste and stir. Then add green part of the green onions and switch off the heat
• Remove in to a serving platter and serve with white rice