Ching’s Quick and Easy Mushroom and Ginger Tofu Dish | Lorraine

Ching-He Huang cooked up this lovely Quick and Easy Mushroom and Ginger Tofu Dish on ITV1’s Lorraine show. Full details below.

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Ching-He Huang has her quick and easy mushroom and ginger tofu dish for you to make at home.

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Ching’s Mushroom and Ginger Tofu Dish Recipe

Ingredients

• 500g fresh firm tofu, drained and cut into 2.5cm cubes
• Pinch of salt
• Pinch of ground white pepper
• ½ tsp five-spice powder
• 1 tbsp tamari or low-sodium light soy sauce
• 1 tbsp cornflour or potato flour
• 1 tbsp groundnut oil
• 2.5cm piece of fresh ginger, peeled and sliced into matchsticks
• 100g shiitake and chestnut mushrooms, (or mushrooms of your choice) halved
• 1 tbsp shaoxing rice wine or dry sherry
• 2 large spring onions, sliced on an angle into 2.5cm pieces

For the sauce

• 1 tbsp vegetarian oyster sauce
• 1 tbsp chilli sauce
• 150ml cold vegetable stock
• 1 tbsp cornflour
• Jasmine rice to serve

Method

1. Place the tofu in a bowl and season with the salt, white pepper, five-spice powder and tamari or light soy sauce. Dust with the cornflour or potato flour and toss to mix.
2. For the sauce: In another small bowl mix together the tamari or light soy sauce, vegetarian oyster sauce, chilli sauce, vegetable stock and cornflour.
3. Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Add the ginger and mushrooms and stir-fry for a few seconds. Then add the tofu pieces and stir-fry for 2-3 minutes, tossing gently for even cooking.
4. Add the rice wine or dry sherry and stir-fry gently for another 2 minutes, then add the sauce and bring to the boil.
5. Gently cook for another 1 minute until the sauce thickens, then stir in the spring onions. Remove from the heat and serve immediately with jasmine rice.