Braised Tofu with Prawns and Shiitake Mushrooms
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Ingredients
- 400 g firm tofu, cubed
- 250 g raw king prawns, peeled
- 150 g shiitake mushrooms, sliced
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp fresh root ginger, grated
- 2 garlic cloves
- 200 ml chicken stock
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 27.2 g
- Carbohydrate
- 4.7 g
- of which sugars
- 2.3 g
- Fat
- 15.9 g
- of which saturates
- 2.7 g
- Fibre
- 2 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden on all sides, then lift out.
- 2
Add the remaining oil with the garlic and fresh root ginger and stir-fry for 30 seconds.
- 3
Add the shiitake mushrooms and stir-fry for 2 minutes until softened.
- 4
Pour in the chicken stock, oyster sauce and light soy sauce and bring to a simmer.
- 5
Return the tofu to the wok with the raw king prawns and simmer for 4 minutes, until the prawns have turned pink and opaque all the way through.
- 6
Mix the cornflour with a tablespoon of cold water, stir into the sauce and simmer for 1 minute until glossy and slightly thickened, then serve with steamed rice.
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