Spicy Tofu is a traditional Chinese recipe for a classic vegetarian stir-fry dish of tofu, vegetables and mushrooms in a spicy vegetable stock marinade and base. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Spicy Tofu.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Spicy Tofu a Classic Chinese recipe for a vegetarian stir-fry dish of tofu, vegetables and mushrooms in a spicy vegetable stock marinade and base.
Ingredients:
250g firm tofu, rinsed, drained thoroughly and cut into 1cm cubes
4 tbsp groundnut oil
1 tbsp fresh ginger, grated
3 garlic cloves, crushed
4 spring onions, sliced thinly
1 head of broccoli, cut into florets
1 carrot, sliced into batons
1 yellow bell pepper, sliced thinly
250g shiitake mushrooms, sliced thinly
For the Marinade:
5 tbsp vegetable stock
2 tsp cornflour (cornstarch)
2 tbsp soy sauce
1 tbsp caster sugar
pinch of chilli flakes
Method:
Combine all the marinade ingredients in a large bowl. Add the tofu and toss well to cover in the marinade. Cover the bowl and set aside to marinate for 20 minutes.
In a large wok, heat 2 tbsp of the groundnut oil and use to stir-fry the tofu (with its marinade) until brown and crispy. Remove from the wok and set aside.
Heat the remaining 2 tbsp of groundnut oil in the wok and use to stir-fry the ginger, garlic and spring onions for 30 seconds.
Add the broccoli, carrot, yellow bell pepper strips and mushrooms then stir-fry for 6 minutes. Return the tofu to the wok and stir-fry until heated through.