Step 1

Place the shiitake and the woodear mushrooms in a small bowl. Cover with hot water and let soak.

Step 2

Once rehydrated, cut the woodear mushrooms into small pieces.

Step 3

Leave the shiitake to continue soaking in the water. We will use this water later in the sauce.

Step 4

Chop the spring onions. Separate the white and green part.

Step 5

In a wok or sauté pan, heat 2 tablespoons of oil on medium temperature.

Step 6

Add the ground cloves (or Szechuan peppercorns), the star anise and the dried red chilli. Roast for about 20 seconds. This will flavour the oil.

Step 7

Next add the ginger-garlic paste, chilli paste and white part of the spring onions. Stir fry for another minute.

Step 8

Add in the tofu pieces. Stir fry until tofu is slightly crispy on all sides (about 10 minutes).

Step 9

Add a little of the shiitake water if the tofu is sticking to the pan.

Step 10

Add the carrots and stir fry for about 3 minutes. Add the tomato puree and continue to sauté for 2 – 3 minutes.

Step 11

Next add the courgette and bell peppers. Stir fry for another minute.

Step 12

Add the Shaoxing wine, balsamic vinegar, a little of the shiitake water and the sugar.

Step 13

Dilute the potato starch in the rest of the shiitake water. Add this mixture to the pan and stir immediately. The sauce will thicken quickly.

Step 14

Add more water if required to make more sauce.

Step 15

Add the soy sauce (3 – 5 tablespoons depending on taste and colour).

Step 16

Add the bean sprouts and the rehydrated chopped woodear mushrooms.

Step 17

Lastly adjust salt to taste if necessary (or use more soy sauce).

Step 18

Garnish with the remaining green spring onions and serve over rice or noodles.