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| Braised Chinese Mushrooms and Tofu |
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Ingredients 12-16 Chinese Mushrooms 250g Kingland Fried Tofu 2 tablespoons peanut oil 2 spring onions (scallions) cut into 5 cm lengths 3/4 cup Vegeatable stock 2 tablespoons dark soy sauce 1/2 teaspoon sugar 1 teaspoon cornflour 1 teaspoon sesame oil Method Soak the mushrooms in water for 30 minutes, drain, discard the mushroom stems and cut the caps in half. Split squares of the fried tofu into two, then cut each square diagonally in half. Heat a wok, add the peanut oil and swirl it around the wok, when hot add the spring onions and mushrooms and stir on a medium high heat for about 30 seconds. Add the stock, soy sauce and sugar and simmer covered for about 20 minutes. Add the tofu slices, bring to the boil, cover the wok and simmer for 5 minutes. Blend the cornflour with 1 tablespoon of water and stir into the sauce until it boils and thickens. Add sesame oil, toss the mixture slightly and serve with rice. |