Tofu Stir-fry

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Many people thinks that tofu is bland and only eaten by vegetarians. Tofu comes in white blocks of varying softness: silken, soft, firm and extra firm. Beyond this, there are also many categories of tofu but the white tofu is readily available in the supermarket these days. To elevate the taste of tofu from bland to maximum umami, I have just added a few other simple ingredients to it. Why don't you give this recipe a try for a quick weeknight's dinner? If you are vegetarian, you can also skip the chinese sausage and dried shrimps in the recipe.


Prep 15 mins  Cooking time 15 mins

INGREDIENTS:

1 firm silken tofu, cut into 2" cubes

2 dried shiitake mushrooms, rehydrated & sliced

2 cloves of garlic, finely chopped

1 Tbsp dried shrimps, rehydrated and finely chopped

1/2 chinese sausage, cut into small chunks

1 spring onion, sliced

Seasoning

1/2 tsp light soy sauce 

1/2 tsp fish sauce (optional)

1/2 tsp oyster sauce

1/2 tsp sugar

1/2 tsp sesame oil

Salt, to taste


METHOD:

1) Put a heavy plate on top of the tofu with a kitchen towel for 10 minutes. This will squeeze some of the water out of the tofu;

2) Using 2 Tbsps of oil, brown the tofu on all sides on medium heat. Try not to turnover the tofu for a few minutes until it is golden. Even if it got stuck in the pan and broke into smaller pieces, it is ok as it will just have some more crispy bits which is nice to have a slightly different texture;

3) Remove and keep aside;

4) Saute the rest of the ingredients, except the chopped spring onions (for garnish) until they are fragrant;

5) Add all the seasonings in a bowl first and mix before adding it to the dish;

6) Return the tofu to pan. Stir gently to mix;

7) Serve and garnish with spring onions.

Location: South Shields, UK

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