food for thought

by michelle

tofu with mushrooms + water spinach stir-fry

with one comment

The people of Szechuan (Sichuan) Province in China are fond of hot and spicy food. This recipe, adapted from Eating Well Magazine, is no exception although you can moderate it to suit your taste.

szechuan-tofu-and-mushrooms

Take your fresh tofu out of it’s water and place it on several paper towels. Sprinkle with a little salt on each side. Place more paper towels on top and weigh the tofu down with a plate. Set this aside while you prepare the rest of the ingredients. Make a sauce by mixing together 1 tablespoon of tomato paste, 2 teaspoons of black rice vinegar, 1 teaspoon of sugar, 2 teaspoons of soy sauce, ½ a teaspoon of sesame oil, ¼ of a teaspoon of cornstarch, ½ a teaspoon of crushed dried red chillies and 3 tablespoons of water. Finely dice 4 cloves of garlic, slice 2 spring onions and slice mushrooms – I used 200g (7 oz) each of fresh shitake mushrooms and fresh oyster mushrooms. Heat some oil in a flat fry-pan and briefly add the garlic and then the mushrooms and spring onions. Cook until just softening and remove to a plate. Now remove the paper towels from the tofu and slice the tofu into squares. Add more oil to the fry-pan and fry the tofu over medium heat until brown on both sides. Return the mushroom mixture to the fry-pan along with the sauce. Gently mix through and continue to cook until the sauce is clinging to everything. Serve with rice and a green vegetable.

Here is a recipe for a Szechuan style stir-fry of water spinach (avaiable at Asian grocery stores).

stir-fried-water-spinach

Finely dice 4 cloves of garlic and finely slice 2 fresh birds-eye chillies. Wash 2 bunches of water spinach and slice into shorter lengths. Heat some oil in a wok and when hot add the garlic, chilli and ½ a teaspoon of Sichuan peppercorns (also available at Asian grocery stores). This step will only take a few seconds as the garlic should not brown so have the water spinach ready to add next. Cook the water spinach until the stems are just tender enough to eat. Add a pinch of salt and a splash of sesame oil, stirring through before serving.

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One Response

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  1. Wow Michelle, you’re so eclectic!
    I will give this one a try – at the moment, I’m trying to accommodate all five of us …..
    1 vego
    1 nearly vego
    1 a bit vego but will have white meat and not too much spice
    1 MEAT (John)
    1 everything in sight, but loves as hot as poss ( Steph )
    Not easy – we need someone like you to organise our meals.
    xxxxxxxxxxxxxxxxxx
    moi

    Yvie

    May 28, 2013 at 6:14 pm


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