Another delightful vegetarian meal.
First cut a block of firm tofu into slices and dry them with some paper towel. In a shallow saucepan which has a lid heat some oil to medium heat and fry the slices of tofu until browned on both sides. Set aside. Add some more oil to the pan and gently fry 4 sliced fresh shiitake mushrooms, 1-2 carrots cut into thin diagonal slices, 2 cloves of finely minced garlic, an equal amount if finely diced fresh ginger and 1-2 sliced chillies (optional). Cook until the carrots are beginning to become a little tender. Add ½ a bunch of enoki mushrooms (separated and cut in half) and 2 spring onions (scallions) cut into similar lengths. Fry briefly then add ½ a cup of water, 1 tablespoon of light soy sauce, 2 teaspoons of dark mushroom soy, 1 tablespoon of oyster sauce and white pepper to taste. Add the tofu and simmer until all the flavours are combined. Thicken the sauce with a slurry of cornflour (cornstarch) and cold water. Finally add 2 teaspoons of sesame oil and serve hot with steamed rice.
michelle picker cooks 