I’ve just found this recipe on the inside of a pack of Tesco shiitake mushrooms, and it looks delicious so I thought I’d share it before I toss the label. I’ve removed references to non-vegan variations:
Cooking Time: 11½ minutes
2 tbsp groundnut oil;
250g pack tofu, cut into 2.5cm pieces;
1 garlic clove, finely chopped;
2 tsp finely chopped fresh ginger;
3 finely sliced spring onions;
100g pack whole shiitake mushrooms, stalks trimmed;
1 tbsp shaoxing wine or dry sherry;
½ tbsp soy sauce;
1 tbsp stock or water;
1 tsp sugar;
2 tsp sesame oil.
- Heat a wok or large frying pan over a high heat. Add half the oil and when it’s very hot and slightly smoking, add the tofu. Stir-fry for 1-2 minutes until golden then remove the tofu from the pan and set aside.
- Heat the remaining oil in the pan. Add the garlic, ginger and spring onion and stir-fry for about 30 seconds. Add the mushrooms and stir-fry for 1 minute.
- Add the rest of the ingredients to the pan, including the tofu. Reduce the heat to the lowest setting cover the pan and cook for 6-8 minutes until the mushrooms are tender.
- Remove from the heat. Stir in the sesame oil and serve… SERVES 4 AS A SIDE DISH.
The one clarification I would make is that
the rest of the ingredients in step 3 doesn’t include the sesame oil.