Fried tofu with mushroom sauce on rice
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
The tofu is a real hero ingredient here, crispy on the outside and creamy in the middle. Served with fluffy jasmine rice, an umami-rich mushroom sauce and garnished with chilli oil and fresh herbs.
Each serving provides 695 kcal, 27.7g protein, 79.8g carbohydrate (of which 7.1g sugars), 27.7g fat (of which 4.2g saturates), 5.4g fibre and 1.26g salt.
By Justin Tsang
Ingredients
For the tofu
- 500g/1lb 2oz medium-firm tofu
- 300–500ml/10–18fl oz vegetable oil, for frying
- 1 free-range egg
- 100g/3½oz plain flour
- salt
- 1 spring onion, trimmed and finely sliced, to garnish
- handful fresh coriander leaves, finely chopped, to garnish
- 1–2 tbsp chilli oil, for drizzling
- 300g/10½oz freshly steamed jasmine rice, to serve
For the mushroom sauce
- 1 tbsp vegetable oil
- 2 dried shiitake mushrooms, soaked in 150ml/5fl oz boiling water, drained, finely chopped and soaking water reserved, or 4 fresh shiitake mushrooms, finely chopped
- 5 green beans, finely chopped
- 50g/1¾oz carrots, peeled and finely chopped
- 1 tbsp doubanjiang or sriracha
- 150ml/5fl oz reserved shiitake mushroom water (see above) or 150ml/5fl oz vegetable stock
- ½ tsp caster sugar
- ½ tsp salt
- pinch of MSG (optional)
- 1 tsp light soy sauce
- 1 tbsp cornflour, mixed with 1 tbsp water
- 1 tsp sesame oil
Method
To make the tofu, bring 500ml/18fl oz water and a large pinch of salt to the boil in a large saucepan or wok.
Once boiling, turn off the heat and drop in the tofu. Cook for 1–2 minutes. Use a slotted spoon to transfer the tofu to kitchen paper to drain, then gently pat dry. Once cool enough to handle, cut into 2cm/¾in thick slices or cubes.
Heat the vegetable oil, ensuring the oil is at least 5cm/2in deep, in a deep frying pan or wok to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Meanwhile, crack one egg into a wide shallow bowl and add ½ tablespoon flour. Whisk until smooth and combined. Place the remaining flour in a separate wide shallow bowl.
Dust the tofu pieces in the flour, one by one, coating thoroughly. Transfer each piece to a plate before dusting the next piece.
Dip the tofu pieces in the egg mixture, coating thoroughly, and gently place in the pan of hot oil. Do this one piece at a time. Cook for 1–2 minutes, then carefully flip the tofu pieces and cook on the other side for 1–2 minutes, or until golden. Transfer to kitchen paper to drain.
To make the sauce, heat the oil in a saucepan over a medium heat. Add the mushrooms, beans and carrots and fry for 2–3 minutes.
Add the doubanjiang and stir-fry for 1 minute. Pour in the reserved mushroom water or vegetable stock and season with the sugar, salt, MSG (if using) and soy sauce. Bring to a simmer.
Turn the heat down to low and gently pour in the cornflour slurry while stirring. Turn the heat back up until the mixture is bubbling and cook for around 30 seconds. Turn the heat off and stir in the sesame oil.
Divide the rice between two bowls and place the fried tofu on top. Generously spoon over the mushroom sauce and garnish with the spring onion and coriander leaves. Drizzle over the chilli oil and serve.
Recipe tips
Cooking the tofu in boiling salted water and drying it thoroughly before frying helps the tofu firm up and makes it easier to fry.
