35min 4 ppl
Ginger Tofu Stir-Fry
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 15g
Carbs 12g
Fats 13g
About this dish
Golden pan-fried tofu is tossed with fresh ginger matchsticks, garlic and wood ear mushroom in a glossy vegetarian oyster sauce glaze. A light, fragrant stir-fry that keeps ginger firmly at the centre.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingerpeeled and cut into fine matchsticks60 g
- Garlic clovesfinely chopped4
- Spring onionscut into 4cm lengths4
- Red Chillideseeded and sliced2
Plant Proteins
- Firm tofupressed and cut into 2cm cubes400 g
Dried Goods
- Dried wood ear mushroomssoaked in warm water for 20 minutes and thinly sliced15 g
- Sugar1 tsp
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetarian oyster sauce2 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Place the dried wood ear mushrooms in a bowl of warm water and leave to soak for 20 minutes while you prepare the other ingredients, then drain and slice thinly.
Approx. 5 minutes
2
Cut the pressed tofu into 2cm cubes.
Approx. 5 minutes
3
Peel and cut the ginger into fine matchsticks, then finely chop the garlic, slice the chilli and cut the spring onions into 4cm lengths.
Approx. 7 minutes
4
In a small bowl, stir together the vegetarian oyster sauce, light soy sauce, sugar and white pepper.
Approx. 2 minutes
5
Heat the vegetable oil in a wok over high heat until shimmering, then add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
6
Add the tofu and stir-fry gently for 5 minutes, turning occasionally, until lightly golden at the edges.
Approx. 5 minutes
7
Add the wood ear mushrooms, chilli and the sauce mixture, and toss for 3 minutes until everything is well coated and the sauce has thickened slightly.
Approx. 3 minutes
8
Stir in the spring onions, toss for 2 minutes, then transfer to a serving plate.
Approx. 2 minutes
