This was quite a subtle dish where the flavours of the vegetables and tofu could really come out.
Firm tofu cut into cubes
2 pak choi sliced and blanched in boiling water for a few minutes before draining and setting aside
7-8 chestnut mushrooms sliced
1 tin bamboo shoots drained
2-3 drops sesame oil
1 cup hot vegetable stock
2 tbs of dark soy sauce
Cover the bottom of a wok with the sunflower oil (or other light flavoured oil) and the sesame oil. Drop the tofu cubes in and fry until they are golden brown – 3-4 minutes. Drain the oil and set tofu aside onto kitchen paper.
In the wok (no need to add more oil) add the vegetables and cook for a few minutes. Add tofu, the stock and the soy sauce and stir through for a further few minutes.
Serve with fluffy boiled rice.