Stir Fried Tofu, Shiitake Mushrooms and Baby Corn
45 minutes
This is a simple stir fry that combines tofu, shiitake mushrooms and baby corn in simply flavoured dish that makes a great side or main.
tonytsang
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Ingredients
Serves: 2
- Mushroom Marinade
- 8 dried shiitake mushrooms, soaked, stems removed and discarded
- 1 teaspoon soy sauce
- 1 teaspoon caster sugar
- 1 teaspoon sesame oil
- Sauce
- 1/2 tablespoon water
- 3 tablespoons oyster sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- Stir Fry
- 250g firm tofu, sliced thickly
- cornflour, as needed
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon finely diced garlic
- 1 medium onion, diced
- 1/2 teaspoon salt
- 8 baby corn, diced
- 200g assorted vegetables, diced
- 6 dried scallops, soaked and finely diced
Directions
Preparation:10min ›
Cook:15min ›
Extra time:20min marinating ›
Ready in:45min
- Mushroom Marinade: Finely slice the shiitake mushrooms. Marinade in the soy sauce, sugar and sesame oil for 20 minutes.
- Sauce: Make the sauce by mixing together the water, oyster sauce, sugar and sesame oil. Set aside
- Stir Fry: Pat dry the tofu then dust in cornflour and set aside.
- Heat a large frying pan with oil over high heat. Reduce the heat to medium then fry the tofu until evenly brown on both sides; about 4-5 minutes. Transfer to a serving dish.
- In the same frying pan heat oil over high heat. Stir fry the garlic until aromatic; 2-3 minutes.
- Stir in the onion and salt then cook until soft; 3-4 minutes.
- Add the shiitake mushrooms, baby corn, vegetables and scallops to the frying pan and stir well.
- Stir in the sauce and heat through; 1-2 minutes. Pour over the plated tofu and serve.
Ingredients
Dried shiitake mushrooms and dried scallops can be purchased in Asian speciality shops.
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