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Easy
40mins
4
Vegan
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Chinese
4
10 minutes
30 minutes
2 tbsp oil
500g firm tofu
250ml water
3 tbsp mushroom sauce (vegetarian oyster sauce)
2 tsp sugar
2 tsp soy sauce
½ tsp salt
1 red chilli, sliced diagonally
1 stalk spring onion, sliced thinly
1 tbsp fried shallots
In a small bowl, combine all ingredients to make the sauce and set aside.
Prepare the tofu by patting it down with paper towel to remove moisture from the surface and cut it into 16 cubes, approximately 2cm wide.
Heat oil in a non-stick frying pan on medium heat. When oil is hot, carefully place tofu on the pan in a single layer.
Pan-fry each side of the tofu until golden brown, this should take approximately 15 minutes.
Add the prepared sauce to the frying pan, bring it to boil and then lower heat to low and simmer tofu for 8 minutes with the lid on.
Remove lid, rotate tofu and simmer for another 8 minutes or until the sauce has reduced to your liking.
Place the tofu on a plate and drizzle sauce over them. Top with red chilli, spring onion and fried shallots. Enjoy a side dish or as a meal served with rice.
This is almost a weekly event!
A little sesame oil, sesame seeds and Chinese cooking wine does this wonders if you have it. Freezing the tofu also helps extract the water, when thawed, and makes for extra crunchy tofu. Good for when you buy a big block and can’t use it all at once.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
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Gewürzhaus.