World Cuisine

  • 450 g (14½ oz) firm tofu
  • vegetable oil, for deep-frying
  • 1 teaspoon finely chopped fresh root ginger
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) shiitake mushrooms, trimmed and halved, if large
  • 125 g (4 oz) sugar snap peas, halved
  • 2 tablespoons oyster sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 red chilli, finely sliced and deseeded, to garnish

Drain the tofu and pat dry with kitchen paper before cutting it into 20 equal-sized cubes. Set aside. Pour enough oil for deep-frying the tofu into a wok, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the tofu and deep-fry until puffy and golden, then remove using a slotted spoon and drain on kitchen paper. Sir-fry the remaining tofu in the same way. Set aside.

Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the ginger and garlic and give it a quick stir, then add the mushrooms and sugar snaps.

Stir-fry for 2 minutes, then return the tofu to the pan and toss in the oyster sauce and rice wine. Cook, stirring, for a further 1–2 minutes until the tofu is well coated and has soaked up some of the sauce. Remove from the heat and serve with a scattering of sliced chilli.

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