Bean curd with 'oyster' sauce

Recipe

Serves: 4-6

Cooking and preparation

• Preparations time: 40 minutes
• Cooking time: 30 minutes

Ingredients

• 450g/1lb firm bean curd (tofu)
• 6-8 dried shiitake mushrooms
• oil for deep-frying
• 1 clove garlic, peeled and finely chopped
• 120g/4½oz fresh peas (shelled weight), or frozen peas (defrosted)
• 1 tbsp sesame oil

• For the sauce

• 1 tsp cornflour
• 120ml/4fl oz vegetable stock, plus 1 tbsp
• 1 tsp Chinese light soy sauce
• 2 tsp Chinese dark soy sauce
• 2 tsp sugar
• 3 tbsp vegetarian 'oyster' sauce or vegetarian mushroom condiment

Method

1. Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft.

2. While the mushrooms are soaking, cut the bean curd into slices about 0.5cm x 4cm x 5cm/½in x 1½in x 2in.

3. Place bean curd pieces on a sheet or two of kitchen paper, cover with another piece of kitchen paper and pat them dry.

4. Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed.

5. Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you are using one. (CAUTION: hot oil can be dangerous. Don't leave unattended.)

6. When the oil begins to shimmer, add the bean curd pieces and fry them until golden-brown on both sides - this should take about 5-7 minutes.

7. Remove the bean curd with a slotted spoon and leave to drain on a plate lined with kitchen paper. Very carefully drain off all but two tablespoons of the oil from the wok.

8. For the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl.

9. In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce, and the remaining vegetable stock and stir to mix.

10. Place the wok or large frying pan back on the hob, set over a high heat. When the oil is hot, add the garlic and stir-fry for 30 seconds.

11. Remove the mushrooms from their liquid, squeeze out any excess liquid and add the mushrooms to the garlic. Stir fry for 30 seconds.

12. Add the bean curd and toss.

13. Pour over sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes.

14. Add the peas. Simmer, covered, for a further two minutes.

15. Remove the lid and take the wok off the heat. Stir the cornflour mixture and pour it into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and stir.

16. Serve at once.

Step by step

1. 

   Step 1

   Place the dried shiitake mushrooms in a bowl, add warm water to cover and leave to soak for 30 minutes or until soft.
2. 

   Step 2

   While the mushrooms are soaking, cut the bean curd into slices about 0.5cm x 4cm x 5cm/½in x 1½in x 2in.
3. 

   Step 3

   Place the bean curd pieces on a sheet or two of kitchen paper, cover with another piece of kitchen paper and pat them dry.
4. 

   Step 4

   Remove the mushrooms from the water and cut off the hard stems. Discard the stems and return the caps to the soaking liquid until needed.
5. 

   Step 5

   Heat the oil in a wok or deep-fat fryer over a medium-high heat; it should be about 5cm/2in deep in the centre of the wok if you're using one. (CAUTION: hot oil can be dangerous. Don't leave unattended.)
6. 

   Step 6

   When the oil begins to shimmer, add the bean curd pieces and fry until golden-brown on both sides - this should take about 5-7 minutes.
7. 

   Step 7

   Remove the bean curd with a slotted spoon and leave to drain on a plate lined with kitchen paper. Very carefully drain off all but two tablespoons of the oil from the wok.
8. 

   Step 8

   For the sauce, mix the cornflour with the one tablespoon of vegetable stock in a small bowl.
9. 

   Step 9

   In a separate bowl, combine the light and dark soy sauces, sugar, 'oyster' or mushroom sauce, and the remaining vegetable stock and stir to mix.
10. 

    Step 10

    Place the wok or large frying pan back on the hob, set over a high heat. When the oil is hot, add the garlic and stir fry for 30 seconds.
11. 

    Step 11

    Remove the mushrooms from their liquid, squeeze out any excess liquid and add the mushrooms to the garlic. Stir fry for 30 seconds.
12. 

    Step 12

    Add the bean curd and toss. Pour over the sauce mixture. Cover, turn the heat to low and simmer very gently for 7-8 minutes.
13. 

    Step 13

    Add the peas. Simmer, covered, for a further two minutes.
14. 

    Step 14

    Remove the lid and take the wok off the heat. Stir the cornflour mixture and pour it into the wok. Return to the heat, stir gently and cook, covered, on a low heat until the sauce has thickened. Add the sesame oil and stir.
15. 

    Step 15

    Serve at once.