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Marinated Fried Tofu with Ung Choi

Ung choi or water spinach, with its long stalks and tapered leaves, is wonderfully elegant and crunchy. Ordinary spinach can be used instead, bearing in mind that it shrinks considerably, so you may want to increase the quantity. It should also be quite mature with plenty of stalks. Any wild or interesting mushrooms can be used instead of the oyster mushrooms.

Serves: 4 as a starter, 2 as a main course

Ingredients

250g ung choi, sliced and washed
3 tablespoons groundnut oil
285g firm tofu, Sliced 5mm thick
125g oyster mushrooms,sliced
1 tablespoon sesame seeds, toasted to a pale gold

Marinade
6 tablespoons groundnut oil
1 heaped tablespoon ginger, finely chopped
1 level tablespoon fresh red chilli, finely chopped
1 heaped tablespoon garlic, finely chopped
2 tablespoons light soy sauce

Method

In a shallow container, combine 8 tablespoons of the groundnut oil with the ginger, chilli, garlic and a tablespoon of soy sauce. Add the sliced tofu and coat with the marinade. Cover with cling film and chill for at least 1 hour.
Heat a tablespoon of oil in a large frying pan, scrape the marinade off the tofu and arrange it in a single layer on the base of the pan. Cook it for about 3 minutes each side until it is coloured and crispy at the edges. Towards the end of the cooking, heat another large frying pan with another tablespoon of oil. Add the ung choi and cook for about 1 minute, tossing until it wilts. Season with a splash of soy sauce and arrange on the base of four warm plates. Heat another tablespoon of oil and cook the mushrooms, again seasoning them at the end with a little soy. Scatter the mushrooms over the spinach and pile the tofu on top. Spoon over a little of the marinade, scatter over some toasted sesame seeds and serve straight away.