zoom Mushroom, tofu & chilli stir fry
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    Mushroom, tofu & chilli stir fry

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    Mushroom, tofu & chilli stir fry

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 2


    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. 

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