Tofu With Mushrooms

9 Ingredients

Number of servings

450grams firm tofu
vegetable oil, for deep-frying
1teaspoons fresh root ginger, finely chopped
2 cloves garlic, finely chopped
200grams shiitake mushrooms, trimmed and halved, if large
125grams sugar snap peas, halved
2tablespoons oyster sauce
2tablespoons Chinese rice wine
1 red chilli, finely sliced and deseeded, to garnish

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Drain the tofu and pat dry with kitchen paper before cutting it into 20 equal-sized cubes. Set aside. Pour enough oil for deep-frying the tofu into a wok, and heat it to 190°C, or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the tofu and deep-fry until puffy and golden, then remove using a slotted spoon and drain on kitchen paper. Stir-fry the remaining tofu in the same way. Set aside.

Step 2 of 3

Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the ginger and garlic and give it a quick stir, then add the mushrooms and sugar snaps.

Step 3 of 3

Stir-fry for 2 minutes, then return the tofu to the pan and toss in the oyster sauce and rice wine. Cook, stirring, for a further 1-2 minutes until the tofu is well coated and has soaked up some of the sauce. Remove from the heat and serve with a scattering of sliced chilli.