This is yet another really simple one, but stir fries are always good when you’re in a hurry. I served it with noodles, but it would be equally good with rice. Although I used ordinary button mushrooms, oyster mushrooms would be even better, as they go particularly well with Chinese leaf.
Serves 2-3
1 pack tofu
Sunflower oil for deep frying
2 cloves garlic
1″ piece ginger
2 tbsp sunflower oil
2 medium carrots
1 head Chinese leaf
100g mushrooms
1 tbsp soy sauce
Noodles to serve
1. Divide the tofu into 16 even cubes.
2. Heat 1cm sunflower oil in a large frying pan, and when hot add the tofu and fry until brown on all sides, stirring regularly.
3. Lift out with a slotted spoon and leave to drain on a double layer of kitchen towel.
4. Finely slice the garlic, ginger and carrots, and fry in sunflower oil in a wok over a high heat.
5. After 5 minutes, add the roughly shredded Chinese leaf and sliced mushrooms.
6. Continue cooking over a high heat, stirring constantly, until all the vegetables are cooked. You might need to add a little water to prevent burning.
7. Add the tofu and soy sauce, and serve over a bed of noodles.
