This simple vegetarian dish combines firm tofu, water chestnuts and mushrooms in a simple Chinese gravy. Perfect for lunch, serve with crisp crackers or fried noodles.
- 350g firm silken tofu, drained
- 220g tin water chestnuts, drained
- 100g shiitake mushrooms
- 150g mange tout
- 225ml chicken stock
- 3 tsp. sesame oil
- 1 tsp. veggie oil
- 1 tsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tbsp. corn flour mixed with 1 tbsp. water
- Pinch of five spice powder
Slice the tofu into slices. Press each slice with kitchen paper to drain of some water. Thinly slice the chestnuts and chop the shiitake mushrooms.
Heat veggie oil and 2 tsp. sesame oil in a wok. Sprinkle the tofu slices with five spice powder.
Fry the tofu for 5 minutes each side or until browned. Remove the tofu from the pan and chop into cubes.
Add the rest of the sesame oil to the pan along with the water chestnuts, shiitake mushrooms and mange tout. Fry for a couple of minutes.
Stir the corn flour mixture into the chicken stock and add oyster sauce and soy sauce. Pour into the pan, stir and simmer for 10 minutes until the veggies and the tofu are tender.