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Red-Cooked Tofu With Chinese Mushrooms

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Ingredients
  Firm tofu 8 Ounce (225 Grams)
  Dark soy sauce 45 Milliliter (3 Tablespoon)
  Chinese rice wine/Dry sherry 30 Milliliter (3 Tablespoon)
  Soft dark brown sugar 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Grated root ginger 15 Milliliter (1 Tablespoon, Fresh Ones)
  Chinese five spice powder 1⁄2 Teaspoon
  Crushed szechuan peppercorns 1 Pinch (Ground Roasted)
  Dried black mushrooms 6 (Chinese Variety)
  Cornflour 1 Teaspoon
  Groundnut oil 30 Milliliter (2 Tablespoon)
  Onions spring 6 , sliced into 1 inch lengths, white and green parts separated
  Fresh basil leaves 4 Small (For Garnish)
  Rice noodles 1 Cup (16 tbs) (For Serving)
Directions

1. Drain the tofu, pat dry with kitchen paper and cut into 2.5cm/ in cubes. Place in a shallow dish. In a small bowl, mix together the soy sauce, rice wine or sherry, sugar, garlic, ginger, five-spice powder and Szechuan peppercorns. Pour the marinade over the tofu, toss well and leave to marinate for about 30 minutes. Drain, reserving the marinade.
2. Meanwhile soak the dried black mushrooms in warm water for 20-30 minutes until soft. Drain, reserving 90ml/6 tbsp of the soaking liquid. Squeeze out any excess liquid from the mushrooms, remove the tough stalks and slice the caps. In a small bowl, blend the cornflour with the reserved marinade and mushroom soaking liquid.
3. Heat a wok until hot, add the oil and swirl it around. Add the tofu and stir-fry for 2-3 minutes until evenly golden. Remove from the wok and set aside.
4. 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.
5. Return the tofu to the wok with the green parts of the spring onions. Simmer gently for 1-2 minutes. Scatter over the basil leaves and serve at once with rice noodles.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Tofu

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