Braised tofu with mushrooms

Method

Step 1

Cut the tofu into 2cm-thick, triangular pieces. Lay flat and pat dry with kitchen paper.

Step 2

Cut the spring onions at an angle into 4cm-long pieces and then separate the green and white parts.

Step 3

Remove the stalks of the rehydrated mushrooms using a pair of scissors and rinse away any grit that may be caught in the gills. Slice each mushroom in half or, if large, into three.

Step 4

In a medium-sized bowl, mix the oyster sauce, light and dark soy sauces and sugar with a pinch of salt and 400ml reserved soaking liquid from the mushrooms (strained to remove grit). Set aside.

Step 5

In a small bowl, mix the corn starch with 2tbsp water to make a slurry (runnier than a paste).

Step 6

Heat a wok or shallow frying pan over a medium heat. Add the vegetable oil.

Step 7

Gently slide the tofu into the hot oil and shallow fry on both sides till crisp and golden. Remove to a plate lined with kitchen paper.

Step 8

Pour away the excess oil until you are left with about 2tbsp in the pan. Add the ginger to the hot pan and stir fry for about 30 seconds. Stir in the finely minced garlic, the white part of the spring onions and the mushrooms.

Step 9

Raise the heat and stir fry briskly for about 30 seconds, then add the wine. Stir fry for another 30 seconds, then add the sauce mix.

Step 10

Combine thoroughly and bring to a boil. Once bubbling, add the corn-starch slurry and stir until it starts to thicken.

Step 11

Return the fried tofu to the pan, together with the green parts of the spring onions.

Step 12

Carefully fold the mixture until the tofu is well coated, taking care not to break up the pieces. Let your braised tofu cook for another 15-20 seconds. If the sauce is not sufficiently thick, add a little more corn-starch slurry.

Step 13

Finish by adding the sesame oil. Give the dish one final stir through. Plate, garnish with some fresh coriander and serve.