Thinking of going vegan for January? Try this recipe from Totally Tofu
Mushrooms and tofu have a natural affinity as ingredients, and they are combined here in a fresh vegetarian take on a classic Chinese hotpot. Serve this dish from Totally Tofu with steamed rice or boiled noodles for lunch or supper.
See also: The Queen’s Tea Bread Recipe
Ingredients
- 400 g firm tofu
- 8 dried shiitake mushrooms
- 1 tablespoon cornflour
- 2 tablespoons vegetable oil
- 1/2 onion, chopped
- 1 leek, finely sliced
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 1 garlic clove, chopped
- 1/4 head of Chinese leaf, roughly chopped
- 3 tablespoons rice wine or Amontillado sherry
- A pinch of Chinese five spice powder
- 150 g assorted fresh mushrooms (oyster, shiitake, eryngii), large ones halved
- 1 tablespoon light soy sauce
- A pinch of sugar
- 1 teaspoon sesame seed oil
- Salt, to season
- Spring onion, chopped, to garnish
See also: The Queen’s Recipe for Drop Scones
Method
- Wrap the tofu in paper towels and place a weighty item on top to squeeze out the excess moisture.
- Soak the dried shiitake mushrooms in 200 ml/1 scant cup of hot water for 20 minutes. Strain through a fine-mesh sieve, reserving the soaking liquid. Trim and discard the tough stalks from the shiitake and cut them in half.
- Cut the tofu into cubes and roll them in the cornflour to coat. Heat 1 tablespoon of the oil in a frying pan. Fry the tofu for 5 minutes over a medium-high heat, turning over during frying, until lightly browned on all sides.
- Heat the remaining oil in a casserole dish or Dutch oven over a medium heat. Add the onion, leek, ginger and garlic and fry, stirring, for 2 minutes.
- Add the Chinese leaf and fry for a further 2 minutes. Mix in the rice wine or sherry and five spice powder and cook for 1 minute. Add the fried tofu, soaked shiitake and the fresh mushrooms.
- Pour in the reserved shiitake soaking liquid, soy sauce and add the pinch of sugar. Bring to the boil. Cover and cook over a medium heat for 15 minutes.
- Uncover and cook for 10 minutes, stirring gently now and then. Season with salt. Stir in the sesame seed oil. Serve straight away, garnished with chopped spring onion.
See also: Laura Hutton’s Mashed Potato Pie with Bacon, Leeks and Cheese
