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Spicy Tofu and Mushroom Stir-Fry

cook 10 mins
  • 2 tablespoons vegetable oil
  • 250 g (8 oz) shiitake mushrooms, halved if large
  • 1 leek (white only), thinly sliced
  • 2 garlic cloves, chopped
  • 2 teaspoons grated root ginger
  • 3 tablespoons black bean sauce
  • 1 teaspoon chilli sauce
  • pinch of ground Sichuan pepper
  • 1 tablespoon cornflour
  • 150 ml (5 fl oz) vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon caster sugar
  • 325 g (11 oz) firm tofu, cubed
  • 2 spring onions, shredded
  • plain boiled rice, to serve
  • Heat the oil in a large wok, add the mushrooms and cook for 2 minutes. Add the leek and cook for 2 minutes more until softened. Stir in the garlic and ginger, followed by the black bean and chilli sauces and the Sichuan pepper.
  • Mix together the cornflour, stock, soy sauce, vinegar and sugar and add to the wok. Carefully stir in the tofu. Leave to simmer for 2–3 minutes until the sauce has thickened. Sprinkle over the spring onions and serve with plain boiled rice.
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