RECIPE: SILKEN TOFU AND CHAMPIGNON MUSHROOMS IN SPICY OYSTER SAUCE

I just love tofu although none of my family members share the passion. Not that it matters, I can eat a whole dish by myself! To give my tofu a slight edge, I like to combine it with some chillies. I find ‘bird’s eye’ chilli to be the best in this dish.

Ingredients

1 packet silken tofu – cut into 2 cm cubes and place in a colander to drain the excess liquid
2 cloves garlic – chopped finely
1 to 2 spring onions – sliced finely
2 shallots (I used the bulbs of salad onions this time)
6 to 8 bird’s eyes chillies – sliced finely
Champignon mushrooms – 1 used ½ of a large tin
2 to 3 tbsp oyster sauce (see my glossary post on OYSTER SAUCE)
1 to 2 tbsp light soy sauce
1 tsp oriental sesame oil
2 tbsp veg oil

Method

In a wok, heat oil and sauté the garlic for 1 min. Add in the sliced mushrooms, fry for 30 secs, then add in the onions and chillies. Fry for 30 secs. Season with a few splashes of soy sauce.

Next add in the tofu and oyster sauce. Mix well, ensuring that you don’t ‘break’ the tofu in the process. Add in the remainder soy sauce and cook until the tofu is heated through. Before lifting, add in the spring onions and sesame oil. Lift and serve immediately with rice.

NB: This is a great meal for vegetarians. You can buy ‘vegetarian’ oyster sauce from most oriental grocers. Vegetarian oyster sauce is usually made from mushrooms. It is normally sold as Vegetarian oyster sauce, Mushroom oyster sauce or Vegetarian stir fry sauce. Lee Kum Kee makes a nice version of the sauce.