- Energy: 90Kcals/374KJ
- Carbohydrate: 0.4g
- Protein: 4.5g
- Fat: 7.9g (Saturated fat: 1.1g)
- Fibre-NSP: 0g
- Calcium: 287mg
- 225g firm tofu
- 3 tbsp tamari
- 2 tbsp Chinese rice wine or medium-dry sherry
- 3 shallots, finely chopped
- 2 tsp soft dark brown sugar
- 1 garlic clove, crushed
- 1 tbsp grated fresh root ginger
- ½ tsp Chinese five-spice powder
- pinch of ground, roasted Szechuan peppercorns
- 6 dried Chinese black mushrooms
- 1 tsp corn flour
- 2 tbsp pure vegetable oil
- 5-6 spring onions, white and green parts separated, sliced into 2.5cm/1 in lengths
- Small basil leaves, to garnish
- rice noodles, to serve
- Drain the Tofu, put dry with kitchen paper and cut into 2.5cm/1 in cubes. Place in a shallow dish.
- In a small bowl, mix together the tamari, rice wine or sherry, sugar, garlic, ginger, five-spice powder and Szechuan peppercorns. Pour the marinade over the tofu, toss well and leave to marinate for about 30 minutes. Drain, reserving the marinade.
- Meanwhile, soak the dried black mushrooms in warm water for 20-30 minutes until soft. Drain, reserving 90ml/6 tbsp of the soaking liquid. Squeeze out any excess liquid from the mushrooms, remove the tough stalks and slice the caps. In a small bowl, blend the cornflour with the reserved marinade and mushroom soaking liquid.
- Heat a wok until hot, add the oil and swirl it around to coat the pan. Add the tofu and fry for 2-3 minutes until evenly golden. Remove from the wok and set aside.
- Add the mushrooms and white parts of the spring onions to the wok and stir-fry for 2 minutes. Pour in the marinade mixture and stir for 1 minute and thickened.
- Return the tofu to the wok with the green spring onions. Simmer gently for 1-2 minutes. Serve at once, garnished with basil leaves, on a bed of rice noodles.