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Fried and marinated tofu with rainbow chard and exotic mushrooms
Serves 4 Starters and mains
Ingredients
- 270g block firm tofu
- 250g rainbow chard
- 3tbsp sunflower oil
- 2 garlic cloves, thinly sliced
- 175g assorted exotic mushrooms (slice the shitake, break off the shimeji and cut the enoki from their base)
- 1⁄2 bunch spring onions, thinly sliced diagonally
- 6 stems Chinese garlic chives, chopped
For the tofu marinade
- 3tbsp oyster sauce
- 3tbsp light soy sauce
- 1 pinch sugar
- 1tbsp sesame oil
Method
Put the tofu in a dish, cover with cling film and place weights or tins on top to press down. Balance the dish so the liquid drains into one side of the dish. Leave for 3 hours, pouring off the liquid occasionally.
Meanwhile, rip the chard leaves downwards off their stems. Pile up the leaves, roll and slice them into 4cm strips. Slice the stems into 3cm pieces.
Drain the tofu and cut the block into 20 pieces. Mix the tofu marinade ingredients together in a large dish and put aside.
Heat a wok and add 2tbsp of the oil. Fry the tofu (in batches) on all sides until golden, and lift out into the marinade, turning the pieces in the mixture to coat. Leave for about 20 minutes.
Wipe out the wok with kitchen paper and heat on medium. Add the last tablespoon of the oil, add the garlic and stir until it fizzes. Add the chard stems and stir for 2 minutes, add the mushrooms and stir-fry for 2 minutes. Add the chard leaves and give it another 2 minutes before adding the spring onions, Chinese chives and the marinated tofu to the wok. Cover and cook for a further minute.
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