Tofu corn ginger stir fry

Name: Tofu corn ginger stir fry
Ingredients: 2 tbsp vegetable oil; 15 gm ginger (about 3 cm), finely grated; 2 garlic cloves, thinly sliced; 2 corn cobs, kernels removed in big chunks; 125 gm baby corn, halved lengthways; 100 gm black fungus, coarsely chopped; 80 ml Shaoxing wine; 1-2 tbsp light soy sauce (or to taste); 2 tbsp chicken stock; ½ ` tsp cornflour mixed with 1 tbsp cold water; 2 spring onions, thinly sliced; 600 gm silken tofu, at room temperature, cut into 4cm cubes; Steamed rice, to serve

www.gourmettraveller.com.au

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Servings: 4

Cost: $4.61 /serving

Author : Lisa Featherby

tofu corn mushroom

Instructions

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Step 1

Heat oil in a wok over high heat until very hot. Add ginger and garlic and stir occasionally until fragrant (10-20 seconds). Add all corn and stir-fry until bright yellow and starting to become tender (2-3 minutes). Add fungus, Shaoxing, soy sauce, stock and cornflour mixture, bring to the boil, and cook, tossing occasionally, until corn is tender (2-4 minutes). Add spring onion and toss to combine. Season to taste with soy sauce and white pepper.

Step 2

Carefully stir through tofu without breaking it up, and serve with rice.

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