Stir Fried Spicy Mushroom with Tofu

Ingredients 

• 2-3 dried shitake mushrooms, soaked for 30 minutes in hot water
• 6-8 button mushrooms, quartered
• 250 grams silken tofu
• 1½ tablespoons oil
• 5-6 almonds
• 1-inch ginger, finely chopped
• 1 tablespoon garlic, thinly sliced
• Salt to taste
• Black pepper powder to taste
• 1 teaspoon dark soy sauce
• 1 teaspoon veg oyster sauce
• 1 teaspoon light soy sauce
• ½ tablespoon schezwan chilli sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 2-3 tablespoons cornflour slurry
• Spring onion greens chopped for garnish

Method

1. Heat 1 tablespoon oil in a non-stick pan. Slice almonds, add to the oil and sauté till golden brown and crisp. Drain on absorbent paper.
2. Heat the remaining oil in the same non-stick pan. Add ginger and garlic, mix and sauté for 1 minute.
3. Drain, discard the stems slice shitake mushrooms diagonally and reserve its water. Add shitake mushrooms, button mushrooms, salt, pepper powder, dark soy sauce, veg oyster sauce, light soy sauce and 3-4 tablespoons water, mix and cook for 5-6 minutes.
4. Add Schezwan chilli paste, mix and cook for 1 minute. Add 2-3 tablespoons of reserved shitake mushroom water, mix and cook for 1 minute. Add rice wine vinegar and sesame oil, mix and cook for 1 minute.
5. Cut tofu into ½-inch cubes, add to the pan, cover and cook for 5 minutes. Add cornflour slurry, mix gently and cook till the mixture thickens slightly.
6. Transfer into a serving bowl, and serve hot garnished with spring onion greens and fried almonds.