400 g (13 oz) firm tofu, cut into 2 cm (3/4 inch) cubes
2 teaspoons grated fresh root ginger
6 spring onions, chopped, plus extra, to garnish
1 red chilli, deseeded and finely chopped, plus extra, to garnish
1/2 red pepper, cored, deseeded and cut into thick strips
1/2 yellow pepper, cored, deseeded and cut into thick strips
200 g (7 oz) sliced shiitake mushrooms
1 tablespoon cornflour
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
50 ml (2 fl oz) mirin
200 ml (7 fl oz) hot vegetable stock
400 g (13 oz) ready-cooked roast beef slices, cut into strips
steamed rice, to serve
Heat the oil in a wok until hot, add the tofu in batches and stir-fry over a high heat for 3–4 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.
Add the ginger, spring onions, red chilli, red and yellow peppers and mushrooms to the wok and stir-fry over a high heat for 3–4 minutes until softened.
Mix the cornflour with 2 tablespoons of water in a small bowl. Add the soy sauce, oyster sauce, mirin and stock, and mix well. Add the liquid to the wok and bring to the boil. Reduce the heat to medium-low, return the tofu to the wok with the beef strips, toss to mix well and simmer gently for 2–3 minutes until heated through.
Ladle into warm bowls, scatter with sliced spring onion and red chilli and serve with steamed rice.