Asian Mushroom and Tofu Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A simple and flavoursome dish adapted from Masterchef Australia Ingredients:
1/2 cup shiitake mushroom |
1/2 cup swiss brown mushrooms |
1/2 cup oyster mushroom |
100 g snow peas |
100 g baby corn |
1 bunch shallot (julienne) |
250 g tofu (cut into batons) |
1/2 cup tapioca flour (to coat tofu) |
1/2 cup water |
vegetable oil (for frying) |
1 bunch coriander root (finely sliced) |
3 garlic cloves (diced) |
knob ginger (diced) |
2 teaspoons white peppercorns (ground in a mortar in pestle, but not too finely) |
3/4 cup chicken stock |
1 1/2 teaspoons oyster sauce |
1 teaspoon soy sauce |
1 teaspoon honey |
2 teaspoons fermented bean curd (push through strainer to make a smooth paste) |
2 teaspoons sesame oil |
Directions:
1. 1. Heat vegetable oil in a wok, and add the mushrooms which have all been cut into similar sizes for a similar cooking time. Allow them to brown so they retain their own juices.
2. 2. Now add the baby corn and the beans and stir fry for a minute or two, and add the water to steam the vegies through before removing from the heat.
3. 3. Coat the Tofu in the tapioca flour, then lightly fry it in a clean wok with vegetable oil, until it develops a light brown crispy coating, then set it aside on some paper towel.
4. 4. Now for the sauce, in a cleaned wok add some more vegetable oil and add the garlic, ginger, white pepper and coriander and allow the garlic to lightly brown, before adding the chicken stock, oyster sauce, soy and honey.
5. 5. Dissolve the bean curd into the sauce.
6. 6. Return the vegetables and tofu to the pan, along with the shallots and lightly stir fry it altogether so it is all heated through, and then serve!
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