Soy braised tofu

Soy braised tofu

Tags

Rice
Tofu

Cook

Ingredients

  • 8 dried shiitake mushrooms
  • 1 tbsp cornflour
  • 2 tbsp shaoxing wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp caster sugar
  • 1 block tofu
  • 1 large eggplant
  • 3cm ginger, peeled and grated
  • 6 garlic cloves, peeled and minced
  • 6 spring onions, trimmed and cut
  • 2 bird’s eye chillies, finely chopped
  • Pak choi
  • Broccoli
  • Rice

Steps

  1. Drain and press the tofu.
  2. Put the mushrooms in a small heatproof bowl and pour over 300ml freshly boiled water, cover to submerge the mushrooms.
  3. Leave for 10 minutes, then squeeze out the mushrooms into the bowl, and finely slice the flesh.
  4. In a bowl mix the cornflour, two tablespoons of mushroom stock, shaoxing wine, soy sauces and sugar, stir.
  5. Clean and cook the rice.
  6. Slice the tofu, fry the tofu in the frying pan with sesame oil in batches until golden.
  7. Add a little extra oil along with the ginger, garlic, spring onions whites and chillies and fry until fragrant.
  8. Turn down the heat, then add the cornflour and soy sauce mixture, eggplant, the sliced mushrooms, and their reserved stock.
  9. Bring to a boil, then return the tofu slices to one side of the pan and pak choi on the other.
  10. Cover and cook for five minutes and at the same time steam the broccoli in the microwave.