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Mushroom, tofu & chilli stir fry
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280g pack firm tofu
2 tbsp cornflour
2 tbsp vegetable oil
265g pack Waitrose & Partners Shiitake and Chestnut Mushroom Stir Fry
4 salad onions, cut into 3cm lengths, plus extra to serve
steamed rice, to serve
1 tbsp Chinese rice vinegar
2 garlic cloves, crushed
2 tbsp sweet chilli sauce
2 tbsp chiu chow chilli oil *
2 tbsp light soy sauce
(*Available in selected stores)
1. Cut the tofu into 3cm chunks. Press gently between kitchen paper until very dry. Put in a bowl, season and toss with the cornfl our. In another small bowl mix all of the chilli sauce ingredients together.
2. Heat 1 tbsp oil in a large frying pan or wok on a high heat. Fry the tofu for about 8 minutes until golden and crisp on all sides. Transfer to a plate. Add the remaining 1 tbsp oil to the pan and stir-fry the pack of vegetables for 1 minute. Add the tofu, salad onions and sauce and cook on a high heat, stirring, until everything is coated and sticky. Serve with the steamed rice and a scattering of extra salad onions.
Typical values per serving:
This recipe was first published in February 2019.