Tofu with Black fungus and Chilli Oil

Ingredients

• 300 g block of silken tofu
• 2 tbsp peanut oil or any vegetable oil
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 spring onion, chopped
• 4 pieces black cloud ear fungus
• 4-5 leaves of salad greens, like lettuce
• 2 tbsp Chinese cooking wine (Shaoxing wine)
• 1 cup vegetable stock
• 2 tbsp black vinegar
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1/4 cup chilli oil

Method

1. Wash and cut the tofu into 4 pieces. Steam in a steamer, wok or pan for 5 minutes until heated through.
2. While steaming, heat the oil in a wok. Add garlic, ginger, spring onion and fungus. Stir for 3-4 minutes.
3. Pour in the Chinese cooking wine, vegetable stock, black vinegar, sugar and soy sauce. Bring to the boil and cook for 4-5 minutes. Add green salad leaves at the end for 1 minute.
4. To serve, spoon the sauce in a serving bowl with the fungus and vegetable as a base. Place the tofu on top and finish with a generous serve of chilli oil.
5. This dish goes well with steamed rice and a side of Asian greens such as Chinese broccoli or Gai Lan.

Product used in recipe

• Lee Kum Kee - Chiu Chow Chilli Oil