I had wanted to try this Waitrose recipe for ages. It seemed fairly simple, but I felt it was going to take my stir fry repertoire to places we had never been to before….and it did!
The magic ingredient is chiu chow chilli oil – which comes with a warning label that it is hot stuff!! This incredible ingredient contained so much flavour. the lovely sticky sauce – packed with chilli fireworks – it gave our stir fry an astonishing kick to it.
280g pack firm tofu
2 tbsp cornflour
2 tbsp vegetable oil (which I did not have – so I used walnut oil)
265g pack Mushroom Stir Fry
4 salad onions, cut into 3cm lengths, plus extra to serve
steamed rice, to serve
(ingredients for chilli sauce)
1 tbsp Chinese rice vinegar
2 garlic cloves, crushed (the eagle eyed may notice I forgot all about the garlic when preparing this recipe!)
2 tbsp sweet chilli sauce
2 tbsp chiu chow chilli oil
2 tbsp light soy sauce
Cut the tofu into 3cm chunks. Press gently between kitchen paper until very dry. Put in a bowl, season and toss with the cornflour.
In another small bowl mix all of the chilli sauce ingredients together. The use of the chiu chow chilli oil will greatly effect the kick in this dish, so you may wish to adjust the quantity if you prefer more or less heat.
Heat 1 tbsp oil in a large frying pan or wok on a high heat. Fry the tofu for about eight minutes until golden and crisp on all sides. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan and stir-fry the pack of vegetables for one minute. Add the fried tofu, salad onions and chilli sauce. Cook on a high heat, stirring constantly, until everything is coated and sticky.
Serve with the steamed rice and a scattering of extra salad onions. Yum, yum, yum!!!