Stir-Fried Tofu With Mushrooms And Scallions

By á-170456

Ingredients

• 4 tofu cakes
• 3 packages enoki mushrooms - (3.5 oz ea)
• 3 scallions
• 3 tablespoons finely-chopped Sichan pickles
• 2 1/2 tablespoons light soya sauce
• 1 tablespoon Hoisin sauce
• 1 1/2 tablespoons Chinese mushroom sauce
• 1/2 tablespoon chili sauce
• 3/4 tablespoon vegetable or chicken stock
• 1 teaspoon sugar
• 1 tablespoon rice wine or sherry

Details

Servings 4

Preparation

Step 1

Cut each tofu cake into 4 to 6 pieces. Poach in boiling water for 2 minutes. Lift them out with a slotted spoon, drain and place on a serving dish.

Cut 1/2 inch of stem off enoki and cut spring onions into 1/4-inch diagonal sections.

Heat oil in a wok or frying pan. When hot, add mushrooms, spring onions and pickles. Stir over medium heat for 1/2 minute.

Add all the sauces, stock, the mushroom and sauce over the tofu on the serving plate. Toss them lightly together and serve.

This recipe yields 4 to 6 servings.