Fried Tofu, Beansprouts & Mange Tout in a Chinese Style Sauce
This is a variation on the "stir-steam" featured on Friday lunch (tonight's sauce is actually Friday's leftover)
First, make the broth:
Ingredients:
1 fish or veggie stock cube (or use 1 pint of homemade, light flavoured stock)
3 fat garlic cloves, smashed, minced, pressed or otherwise obliterated
about a 1 inch segment of fresh ginger root, peeled & grated
3-4 birds eye chills, or to taste 10g (about 4 pieces)
dried Chinese Shiitake mushrooms
6 tablespoons soy sauce
6 tablespoons shao shing rice wine (or dry sherry)
Soak the mushrooms in boiling water until soft. Remove the woody stems and cut into fine strips. Strain the mushroom liquor into a saucepan; be sure to leave behind any debris from the mushrooms. Add to the mushroom liquor 1 stock cube (if using fresh stock, boil it and soak the mushrooms in the hot stock, then strain to remove any mushroom debris) the chopped chills the crushed garlic the grated ginger the shao shing the soy sauce
Bring to a simmer and simmer about 30 mins. This makes enough broth/sauce for 2 servings.
200g beansprouts, blanched in boiling hot water for 60 seconds and refreshed.
100g mange tout, cut in two lengthwise and blanched in boiling hot water for 2 minutes and refreshed
4 squares (about 100g) deep fried tofu (fried tofu is readily available from Chinese grocers)
4 spring onions, shredded (about 75g)
1/2 teaspoons sesame oil
Cut the tofu into bite sized chunks and add to 1/2 quantity of the simmering broth described above.
Mix together 1 tablespoon corn flour and a little cold water to make a paste. Add to the broth and cook over low heat until thickened, about 3-4 minutes.
Add the shredded spring onions, and prepared mange tout and beansprouts. Remove from heat.
Mix gently but well so all ingredients are covered with sauce. Turn out onto a serving dish and sprinkle with sesame oil.
Calories (kcal) 356.3
Protein (g) 32.3
Carbohydrate (g) 28.5
Fat (g) 12.8
Fibre (g) 4.7
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