Ingredients
- 350g packet firm tofu, sliced, then halved lengthways
- 2 garlic cloves, crushed
- 2 teaspoons freshly grated ginger
- 2 tablespoons dark soy sauce
- 2 tablespoons ketjap manis*
- 1/3 cup (80ml) Chinese rice wine*
- 1/4 cup (60ml) Massel vegetable liquid stock
- 1 teaspoon cornflour
- Peanut oil, for shallow-frying
- 1 onion, thinly sliced
- 1 small red chilli, seeds removed, finely chopped
- 1/4 red cabbage, shredded
- 150g shiitake mushrooms
- 1 small red capsicum, seeds removed, cut into strips
- 150g punnet baby corn, halved lengthways
- 150g snow peas, halved diagonally
- Lightly toasted cashew nuts, to serve
Method
- Step 1Place tofu in a shallow dish in a single layer. Combine half of the following ingredients in a bowl: garlic, ginger, soy, ketjap manis and rice wine. Pour over tofu, then cover and leave to marinate for at least 1 hour, but preferably overnight in the fridge. Drain marinade from tofu and discard. Place remaining soy, ketjap manis and rice wine with vegetable stock and cornflour in a bowl, and stir until well combined. Set aside.
- Step 2Add oil to a wok to a depth of 5cm. Place over high heat and, when hot (it is hot enough when a cube of bread turns golden in 30 seconds), carefully add tofu. Shallow-fry until golden brown. Transfer tofu to paper towel to drain. Drain excess oil from wok, leaving 2 tablespoons of oil. Return wok to heat and, when hot, add onion. Stir-fry for 1-2 minutes.?Add chilli and remaining garlic and ginger, then cook for 1 minute.
- Step 3Add remaining vegetables and cook, tossing together, for 1-2 minutes. Add stock mixture and toss to coat vegetables. Cook for 1 minute, then return tofu to wok until just heated through. Serve immediately with steamed jasmine rice or noodles. Scatter with cashew nuts.
Notes
* From Asian supermarkets.
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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