Yunnan-Style Braised Tofu and Mushroom with Ginger
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Ingredients
- 400 g firm tofu, cubed
- 200 g chestnut mushrooms, sliced
- 1 tsp fresh ginger, grated
- 2 garlic cloves
- 2 tbsp light soy sauce
- 200 ml vegetable stock
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 228 kcal
- Protein
- 17.4 g
- Carbohydrate
- 3.5 g
- of which sugars
- 1.8 g
- Fat
- 15.4 g
- of which saturates
- 2.6 g
- Fibre
- 1.6 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the fresh ginger and garlic and fry for 30 seconds, then add the mushrooms and stir-fry for 3 minutes.
- 3
Pour in the vegetable stock and light soy sauce and bring to a simmer.
- 4
Return the tofu to the wok and simmer for 5 minutes, until the sauce has reduced.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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