Tofu with bamboo shoots and pak choi


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

sunflower oil

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.


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