stir-fried tofu & oyster mushrooms
My work colleagues demanded the recipe for this one after I took my leftovers in for lunch, and was almost mugged for them on the way back from the kitchen...
vegetable oil
toasted sesame oil
½ onion, roughly chopped
½ carrot, in matchsticks
100g oyster mushrooms, sliced
100g tin bamboo shoots
1 clove garlic, chopped
1 inch chunk ginger, finely chopped
200g packet cauldron marinated tofu chunks
6 spring onions, finely sliced
soy sauce
grd black pepper
Heat the oil in a wok. Add the ginger, onion & carrot. Stir fry over a high light for a couple of minutes.
Next add the mushrooms. After a moment shake in some soy sauce and sesame oil, helping the onions to brown. Add the tofu and garlic, then after a moment, the bamboo shoots and spring onions.
When all are browned, splash in a little rice vinegar and water to make a small amount of sauce. Grind on some black pepper and serve immediately.
Serve with extra soy sauce and seasoned rice vinegar.
Good with rice, and roast aubergine