Tofu Mushroom Stir-fry

Tofu and mushroom are always great together, here they combine to make a very simple and tasty dish. Paired with the tasty sauce, tofu mushroom stir-fry recipe is perfect when you want something new.

Prep time: 20 minutes

Cook time: 5 minutes

Utensils:

Wok, kitchen paper, 3 bowls, 2 serving plates.

Serves 3 as a side dish of a big meal,or make a main meal for 2 when served over steamed rice.

Ingredients:

1 block firm tofu(about 7oz.), cut into bite-sized cubes (about 1-inch long), drained before use(see tips)

1 red hot pepper,deseeded, finely chopped

5 dried black mushroom

1 bunch scallion, chopped fine

2 slices ginger, cut julienne

1/2 cup water

3-5 tbsp.vegetable oil for pan-frying

Seasonings:

1 tbsp.chili paste

1 tbsp.light soy sauce

1 tsp.salt

Directions:

1. In a bowl,soak black mushrooms for about 20 minutes, then drain well and cut into thin strips.

2. Heat 3-5 tbsp.vegetable oil in a wok until it is very hot, but not yet smoking, pan fry each tofu cubes over medium high heat for 1-2 minutes, or until golden (P1).

P1

3. Pour off all but 2 tbsp.vegetable oil from the wok, when the oil is hot, saute scallion and ginger briefly until aromatic, add black mushrooms and red hot pepper, cook, stirring and tossing over medium heat for 2 minutes(P2), sprinkle 1 tbsp.chili paste and 1 tbsp.soy sauce over the mushrooms as you stir fry.

P2

4. Put tofu cubes back into the wok, add 1/2 cup water, leave to a simmer over low heat until sauce thickens.

5. Taste and season with salt if necessary, then place on a serving plate, serve hot (P3).

P3

Tips:

How to drain tofu before using:

1. Cut tofu into uniform size pieces.

2. Lay a kitchen paper out on a big serving plate, arrange tofu cubes on it neatly, then cover another kitchen paper on them.

3. At last, put a book or any other heavy things on it, let sit for 20 minutes until needed.

4. During this period, you may find water leeks out of tofu, don't worry, just drain it by tiltting the plate if needed.