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Ingredients
Method
1.Preheat oven to 200°C.
2.Weight tofu between two boards; stand, tilted, for 10 minutes to remove excess liquid. Cut tofu into 2cm cubes; pat dry between layers of absorbent paper. Place tofu on baking-paper-lined oven trays. Bake, uncovered, for 10 minutes or until browned lightly.
3.Meanwhile, cook rice according to packet directions until tender.
4.Heat oil in a Tefal So Intensive 28cm Wok over high heat; stir-fry onion, garlic and ginger for 3 minutes or until onion softens. Add blended cornflour and soy sauce to wok with tofu, peas, buk choy, sugar, oyster sauce and mirin; stir-fry until sauce boils and thickens slightly. Remove from heat, stir in coriander; serve with rice.
Note
- For a healthier stirfry, you can stifry your meat, tofu, seafood and vegetables with no oil – simply add a little hot water – Buy the smallest baby buk choy you can find. You could also use gai lan or ta gho (available from Asian greengrocers). -‘Vegetarian oyster sauce’ is made from blended mushrooms and soy sauce. It is available from health-food stores and some supermarkets. Most supermarkets stock mirin. If you can’t find it use sweet white wine or sherry, instead. For a healthier stirfry, you can stifry your meat, tofu, seafood and vegetables with no oil – simply add a little hot water.
