Tofu and mushrooms are commonly used together in Chinese dishes, just as they are here in this Thai dish. The blandness of the tofu is a contrast to both the texture and flavour of the mushrooms. For the best flavour, use the type of mushrooms suggested.
Ingredients
- 350 g (12 oz) firm tofu (bean curd)
- 1 teaspoon sesame oil
- 2 teaspoons light soy sauce
- ¼ teaspoon ground black pepper, plus some to sprinkle
- 1 tablespoon finely shredded ginger
- 4 fl oz (100 ml) vegetable stock or water
- 2 tablespoons light soy sauce
- 2 teaspoons cornflour (cornstarch)
- ½ teaspoon sugar
- 1½ tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 7 oz (200 g) oyster mushrooms, hard stalks removed, cut in half if large
- 7 oz (200 g) shiitake mushrooms, hard stalks removed
- 2 spring onions (scallions), sliced diagonally, for garnish
- 1 long red chilli, seeded and thinly sliced, for garnish
How to Make It
- Drain each block of tofu and cut into 2.5 cm (1 in) pieces. Put them in a shallow dish and sprinkle with the sesame oil, light soy sauce, ground pepper and ginger. Leave to marinate for 30 minutes.
- Mix the stock with the light soy sauce, cornflour and sugar in a small bowl until smooth.
- Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until light brown. Add all the mushrooms to the wok and stir-fry for 3–4 minutes, or until the mushrooms are cooked. Add the cornflour liquid, then carefully add the tofu and gently mix for 1–2 minutes. Taste, then adjust the seasoning if necessary.
- Spoon onto a serving plate and sprinkle with spring onions, chilli slices and ground pepper.