An easy, quick winter warmer of wok-fried tofu in a chilli bean and ginger sauce, dressed with spring onions.
- 450 g firm tofu
- 4 dried shiitake mushrooms, soaked in 500 ml hot water
- 125 ml (½ cup) neutral oil
- 2-cm piece ginger, peeled and sliced
- 2 garlic cloves, sliced
- 2 tbsp doubanjiang (Sichuan chilli bean paste)
- 4 spring onions, shredded into 5-cm pieces
- ½ tsp sugar
- 1 tbsp soy sauce
- 1 tsp cornflour dissolved in 60 ml (¼ cup) cold water
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.
- Drain the tofu and wrap in a piece of paper towel. Place a plate on top and allow the tofu to press for about 10 minutes. Cut the tofu in half widthways, then into wedges or slices and pat dry again. Trim and discard the mushroom stalks and dice the caps, reserving the soaking liquid.
- Heat a wok over high heat and add the oil. Fry the tofu in batches until golden brown. Remove from the wok and drain.
- Remove the oil from the wok leaving about 1 tablespoon. Add the ginger and garlic and fry for 1 minute or until fragrant. Add the doubanjiang and fry for about 30 seconds, then add the mushrooms and spring onions and toss to coat.
- Add the tofu, shiitake soaking liquid, sugar and soy sauce and bring to a simmer. Simmer for a few minutes, then add the cornflour mixture and simmer until thickened. Serve immediately.
• Doubanjiang can be purchased from Asian grocers or online.
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Photography by Adam Liaw.