Vegetarian Recipes - Tofu with Four Mushrooms Recipe

Ingredients

• 350g/12oz firm tofu

• 2.5ml/1/2 tsp sesame oil

• 10ml/2 tsp light soy sauce

• 15ml/1 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 2.5ml/1/2 tsp grated fresh root ginger

• 115g/4oz/scant 2 cups fresh shiitake mushrooms, stalks removed

• 175g/6oz/scant 2 cups fresh oyster mushrooms

• 115g/4oz/scant 2 cups canned straw mushrooms, drained

• 115g/4oz/scant 2 cups button (white) mushrooms, halved

• 15ml/1 tbsp dry sherry

• 15ml/1 tbsp dark soy sauce

• 90ml/6 tbsp vegetable stock

• 5ml/1 tsp corn flour (cornstarch)

• 15ml/1 tbsp cold water

• ground white pepper

• salt

• 2 shredded spring onions (scallions), to garnish

Serves 4

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Method:

1. Put the tofu in a dish. Sprinkle with the sesame oil, light soy sauce and a large pinch of pepper. Marinate for 10 minutes, then drain and cut into 2.5 x 1 cm/1 x 1/2in pieces.

2. Heat the vegetable oil in a large non-stick frying pan or wok. Add the garlic and ginger and stir-fry for a few seconds. Add all the mushrooms and stir-fry for a further 2 minutes.

3. Stir in the dry sherry, dark soy sauce and stock Season to taste. Lower the heat and simmer gently for 4 minutes.

4. Place the corn flour in a bowl with the water. Mix to make a smooth paste. Stir the corn flour mixture into the pan or wok and cook, stirring constantly to prevent lumps, until thickened.

5. Carefully add the pieces of tofu, toss gently to coat thoroughly in the sauce and simmer for 2 minutes.

6. Sprinkle the shredded spring onions over the top of the mixture to garnish and serve immediately.

Note: Four different kinds of mushrooms combine beautifully with tofu in this sophisticated and substantial recipe.