serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Dinner At Home
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 600 g silken tofu block
- vegetable oil, for deep frying
- ½ cup plain flour
- ½ cup potato starch, or cornflour
- salt
- 3 dried shiitake mushrooms, soaked in 600 ml hot water
- 2 garlic cloves, roughly chopped
- ½ small carrot, cut into 1 cm cubes
- 2 spring onions, sliced
- 2 tbsp frozen peas
- 2 tsp sugar
- 2 tbsp vegetarian oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp rice vinegar
- 1 tbsp potato starch (or cornflour) mixed with ½ cup cold water
Instructions
- To press the tofu, turn it out of the packet onto a double layer of kitchen paper. Fold the paper to cover the top of the tofu and place a plate on top. Allow to stand for 10 minutes as the weight of the top plate presses down the tofu. Cut into 5 cm blocks.
- In a large heavy-based saucepan, heat your oil to 180˚C. Mix the plain flour and potato starch together on a plate and season with salt. Gently roll the tofu in the flours, shake off excess and immediately deep fry for 4 minutes, or until crisp. Drain on a wire rack then transfer to a serving bowl.
- Remove the mushrooms from the soaking liquid (reserving the liquid), trim the stalks and dice the caps.
- For the vegetable sauce, heat a wok over medium heat. Add 2 tbsp of oil and fry the garlic for a few seconds until fragrant. Add the carrot, shiitake mushroom caps and half the spring onions and stir-fry until softened. Add the shiitake steeping liquid and bring to a simmer. Add the peas, sugar and sauces, wine and vinegar. Taste and adjust seasoning. Drizzle in enough of the cornflour mixture to form a thick sauce.
- Pour the sauce over the tofu, scatter with the remaining spring onion and serve.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Dinner At Home
