Meals and Courses

Ingredients
  • 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
Directions

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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