Thai Mushrooms with Tofu

Thai Mushrooms with Tofu

Recipe only

The food of Thailand is startlingly bold and imaginative. Carefully crafted to appeal to all the senses, it combines beautiful presentation with fragrant aromas, contrasting yet complementing flavors and textures, and often fearsome chili-heat. 

Although Thai food appears unique, it is in fact one of the world's great fusion foods. This dish has the Chinese influence and some amazing flavors and the silky texture of tofu...ENJOY.

INGREDIENTS

350 g firm tofu

1 teaspoon sesame oil

2 teaspoons light soy sauce

1/4 teaspoon ground black pepper (plus extra to sprinkle)

1 tablespoon finely shredded peeled ginger

5 tablespoons vegetable stock

2 tablespoons light soy sauce

2 teaspoons cornflour

1/2 teaspoon caster sugar

1 1/2 tablespoons vegetable oil

2 garlic cloves, finely chopped

200 g fresh oyster mushrooms, hard stalks removed, cut in half

200 g shiitake mushrooms, hard stalks removed

2 spring onions, sliced on the angle, for garnish

1 long red chili, seeded and finely sliced, for garnish

METHOD

1. Drain the tofu and pat dry with kitchen paper, cut into 2.5 cm cubes. Carefully place in a shallow dish and sprinkle with the sesame oil, light soy sauce, ground black pepper, and ginger. Leave to marinate for 30 minutes.

2. Mix the stock with light soy sauce, cornflour and sugar in a small bowl until smooth.

3. Heat the oil in a wok or frying pan and stir-fry the garlic over a medium heat until light brown. Add all the mushrooms and stir-fry for 3-4 minutes or until the mushrooms are cooked. Add the cornflour liquid, then carefully add the tofu, gently mix for 1-2 minutes. Taste, then adjust if you like.

4. Spoon onto a serving plate or into a bowl and garnish with the spring onion, chili, and a sprinkle of ground black pepper.