Meals and Courses

  • 250 g (8 oz) firm tofu
  • 500 g (1 lb) mushrooms, including enoki, shiitake, wood ear and oyster
  • 1 garlic clove, finely chopped
  • 2 cm (¾ inch) fresh root ginger, peeled and finely sliced
  • 5 tablespoons soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons sweet chilli sauce
  • 1½ tablespoons sesame oil
  • 2 star anise
  • 5 spring onions, finely sliced
  • 2 tablespoons toasted sesame seeds

Make the marinade. Mix the garlic and ginger with the soy sauce, mirin, sweet chilli sauce and oil. Add the star anise. Put the tofu in a non-metallic dish, pour over the marinade, cover and refrigerate for at least 2 hours or overnight if possible.

Cut the mushrooms into bite-sized pieces and sauté in a hot saucepan for 1 minute. Cut the marinated tofu into 2 cm (¾ inch) squares, mix with the mushrooms and pour over the remaining marinade. Garnish with finely sliced spring onions and sesame seeds and serve immediately.

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