Bean Curd with Mushrooms Recipe

Ingredients

Serve 6

• 2 cups/500 ml olive oil, for frying

• 2 lb/1 kg bean curd or tofu, cut into small chunks

• 2 scallions/spring onions, thinly sliced

• 1 tbsp finely chopped fresh ginger

• 3 tbsp extra-virgin olive oil

• 1 lb/500 g button mushrooms

• 1/2 cup/125 g finely sliced bamboo shoots

• 1 cup/250 ml Vegetable Stock (refer recipe)

• 2 1/2 tbsp soy sauce

• 1 tsp sesame oil

• freshly ground black pepper to taste

• 4 bok choy, cooked and cut in half

• 2 tsp cornstarch/corn flour

• 1 tbsp water

Method:

1. Heat the frying oil in a wok until very hot. Fry the bean curd in two batches for 5-7 minutes, or until golden brown all over. Drain well on paper towels.

2. Sauté the scallions and ginger in the 3 tablespoons of extra-virgin oil in the wok over medium heat for 5 minutes.

3. Add the mushrooms and cook for 5 more minutes. Stir in the bamboo shoots, vegetable stock, soy sauce, sesame oil, and the fried bean curd. Season with pepper.

4. Bring to a boil and simmer for 3 minutes. Add the bok choy and cook for 2 minutes more.

5. Mix the cornstarch and water in a small bowl. Stir into the wok to thicken the mixture. Transfer to a heated serving dish and serve hot.