Fried tofu with mushroom and ginger broth
Fried tofu with mushroom and ginger broth
Recipe by Sam Ciaravolo
Tested by Debbie Dalgliesh
Peanut oil, for deep frying
200g firm tofu, cut into 3cm dice
1 garlic clove, thinly sliced
5cm piece ginger, thinly sliced
1 birdseye chilli, whole
8 Shitake mushrooms, sliced
2 coriander roots, reserve leaves to serve
2 green onions, cut into 5cm pieces
2 tbs soy
3 tbs chinese rice wine
6 sezchuan peppercorns
2 star anise
300mls water
2 baby bok choy
Sesame oil
1. Fill a saucepan two thirds full with peanut oil and place
over a high heat until hot enough to deep fry. Fry the tofu in
batches for 4-6 minutes or until golden. Drain on paper
towel.
2. For the broth, combine the garlic, ginger, chilli, mushrooms,
coriander root, green onions, soy, rice wine, peppercorns and star
anise in a saucepan with the water and bring to a simmer over a
medium heat. Allow to simmer for 8-10 minutes, add more water if
required.
3. Fill a saucepan a third full of water, bring to the boil over a
high heat, place a bamboo steamer over the saucepan, place the bok
choy in the steamer and place the lid on, steam for 5-8 minutes or
until cooked. Then drizzle with sesame oil.
4. Strain the broth, reserving the mushrooms.
5. To serve, place the bok choy in the centre of a serving bowl,
pour over the broth, top with the tofu, mushrooms and coriander
leaves to serve.
