Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :
For the tofu puffs:Method: Soak all the mushrooms in 300ml hot water for at least 30 minutes. Drain, reserving the water.
-1 dried shiitake mushroom
-250g plain white tofu
-2 tbsp very finely chopped
-carrot (about 50g)
-1 tbsp finely chopped coriander
-1 large egg white
-3 tbsp potato flour
-Ground white pepper
-At least 400ml cooking oil, for deep-frying
For the sauce:
-2 dried shiitake mushrooms
-1 spring onion
-A few slices of peeled ginger
-A few slices of carrot, for colour
-A few slices of fresh red chilli
-250ml stock or mushroom
-1 tbsp Shaoxing wine
-1 tbsp light or tamari soy sauce
-1/8 tsp dark soy sauce
-1tsp potato flour mixed with
-1 tbsp cold water
-1 tsp sesame oil
Discard the stalks. Finely chop one mushroom and thinly slice the other two.
Blitz the tofu to a paste in a food processor.
Mix in the chopped mushroom, carrot, coriander, egg white, flour, 1/4 tsp salt and some pepper.
Slice the spring onion white on the diagonal and cut the green into 4cm lengths.
Rub a couple of dessertspoons with oil.
In a wok, heat the oil to 190°C (375°F). Scoop up spoonfuls of tofu mixture and slide them gently into the oil. (Slide each into a different area of the wok, so they don’t stick.)
Do not fry more than five spoonfuls at a time. Leave for a couple of minutes until golden, then flip over for another minute or two.
Remove from the oil with a slotted spoon and drain on kitchen paper. Continue until you have fried all the mixture, skimming the oil between batches.
Pour off the oil and wipe out the wok. Return it to a high heat with 2 tbsp fresh oil.
Add the ginger, spring onion whites, carrot, sliced mushrooms and chilli and stir-fry until they smell wonderful.
Pour in the stock or mushroom water, bring to a boil and add the Shaoxing wine, soy sauces and salt and pepper to taste.
Tip in the puffs and simmer for a minute or two.
Give the potato flour mixture a stir and add, stirring as the liquid thickens to the consistency of double cream.
Throw in the spring onion greens, stir, then, off the heat, mix in the sesame oil and serve.